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| Main Plates | |
| Gulf Shrimp, Cajun Smoked Tasso Ham and Cavatelli | 23 |
| Pasta, Creole Cream Sauce | |
| Chicken Cordon Bleu, Smoked Gouda Cheese Sauce, | 20 |
| Yukon Mash & Chef's Vegetables | |
| Roasted Duck Breast, Jarlsberg Au Gratin Potatoes, | 25 |
| Wild Mushroom Compote, and Arugula | |
| Hoisin Seared Salmon Steak, Rice Noodles, Shiitakes | 20 |
| and Snow Peas in a Miso Broth | |
| Peppercorn Seared Tuna Steak, Wasabi Mash, Guava BBQ | 25 |
| Sauce and Tempura Fried Asparagus | |
| Filet Mignon, Chef Taylor's Worcestershire Sauce, Yukon | 28 |
| Mash, and Roasted Chef’s Vegetables | |
| Filet of Beef Tenderloin Stuffed with Bleu Cheese, | 30 |
| Grilled Tomatoes,Portobello Mushroom, and Fried Leeks | |
| Potato Crusted Fresh Fish, Sauteed Red Onions and Grape Tomatoes, | 25 |
| Lemon Caper Butter Sauce | |
| New York Strip, Chef Taylor's Worcestershire, Yukon Mash and Vegetable | 28 |
| -Blackened with Andouille & Crab Cream | 32 |
| Additions to Main Plates | |
| Wild Mushroom Compote | 4 |
| Sauteed Lump Crabmeat | 5 |
| Grilled Shrimp | 5 |
| Blackened Shrimp | 6 |
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