Chef Charlene Sherman

Meatballs with sun dried tomato Marinara finished Parmesan and basil

Bruschetta with burrata and balsamic reduction

Breaded calamari with marinara

Caesar salad

Insalata ricotta with artichoke hearts and tomato pesto

Beef and sausage ragu over Pappardelle

Beef Braciole with oven roasted tomatoes and marinara over homemade pasta

Angel hair pasta with pesto topped with chicken mushroom and artichoke hearts

Tiramisu

Cannoli

Acorn squash with hot honey and pepitas

Andouille sausage over stone fruit hash

Melon trio with prosciutto and mozzarella finished with balsamic reduction

Minestrone

Melon trio with prosciutto and mozzarella finished with honey vinegarette

Ensalata ricotta with sundried tomatoes, pesto and artichoke hearts

Porterhouse porkchop pan seared over Israeli couscous and creamy mushroom and Parmesan garlic sauce

Quattro fromage risotto topped with butter poached shrimp and finished with pea shoot micro greens

Lobster ravioli in a creamy squash sauce with Arugala microgreens

Oven roasted chicken over a root veggie hash with a brown butter Sage sauce

Tiramisu

Cheesecake with salted caramel or strawberry reduction

Andouille sausage over stone fruit hash

Sweet and spicy smoked salmon over avocado mousse on crostini

Stuffed artichoke heart

Hearts of palm salad

Insalata ricotta with artichoke hearts and tomato pesto

Chopped salad

Panko crusted chicken breast cutlet with prosciutto and sundried tomato pesto finished with burrata served over Quattro cheese risotto

Bacon wrapped filet topped with crab in a garlic confit and herb Lardon compound butter over garlic mashed potatoes served with asparagus and finished hollandaise sauce

Branzini with caper butter served with papas bravas in a Smokey aioli

Spiced apple and bourbon glazed porterhouse pork chop over root vegetables finished in brown butter

Lemon tart with fresh berries

Chocolate brownie a la mode

Chocolate mousse with berries and Chantilly cream

Tuna tartar

Coquilles St. Jacques

Blue crab beignets with dill crema

Potato stacks with creme fraise and caviar with microgreens

Wedge Salad with Gorgonzola

Roasted Beets and blue cheese on argula and spinach salad finished with citrus vinaigrette

Caesar salad

French onion soup

60 day dry aged filet with crab Oscar over garlic mashed potatoes served with asparagus

Tomahawk steak with radish and potato hash topped with sautéed mushrooms finished with a red pepper chimmichurri

Beef Wellington over mashed potato with petit glazed carrots

Cowboy ribeye with lobster Mac n cheese

Crème brûlée

Cheesecake with salted caramel or strawberry reduction

Molton lava cake with berries and whipped cream

Corn fritter with remoulade

Goat cheese with hot honey over sourdough crostini with apple compote

Honey glazed Goat cheese and almond stuffed pear over mixed greens

Spinach and Arugula blend topped with fresh berries and toasted pecans with a poppyseed lemon vinaigrette

Spiced apple and bourbon glazed porterhouse pork chop over root vegetables finished in brown butter

Pan seared chicken over wild rice with duck fat and garlic confit mushrooms and blistered asparagus with a garlic herb cream sauce

Herb crusted Mushroom and Gorgonzola Stuffed beef tenderloin over mashed potatoes finished with a Demi glaze

Strawberry shortcake stacks

Bourbon butter cake

Apple pie A La mode with caramel

Lump meat Crab cakes with remoulade

Breaded jumbo shrimp with garlic and herb butter

Breaded calamari with marinara

Pan seared sea scallop over fire roasted corn puree

Classic Caesar Salad with crisp romaine, anchovy dressing, shaved Parmesan, and brioche croutons

Mixed greens with cranberries, feta and prosciutto

Ensalata ricotta with sundried tomatoes, pesto and artichoke hearts

Mahi mahi over blistered asparagus and wild rice with champagne blanc sauce

Salmon en croute over mashed potatoes with asparagus blistered

Shrimp scampi over garlic infused fettuccini Alfredo

Lemon tart with fresh berries

Lemon olive oil cake with berries and chantilly cream

Lump meat Crab cakes with remoulade

Breaded jumbo shrimp with garlic and herb butter

Classic Caesar Salad with crisp romaine, anchovy dressing, shaved Parmesan

French onion soup

Lobster Bisque finished with cognac cream

Hearts of palm salad with lemon vinaigrette

60 day dry aged filet or lobster thermador in a garlic confit and herb Lardon compound butter over garlic mashed potatoes served with asparagus and finished hollandaise sauce

Lemon tart with fresh berries

Chocolate mousse with berries and Chantilly cream

Caramel Creme brûlée

Andouille sausage over stone fruit hash

Acorn squash with hot honey and pepitas

Baked Brie with cranberry and citrus compote and crostini

Arugula and spinach blend topped with fig and goat cheese with Vinegerette

Green salad with chopped veggies and creamy ranch dressing

Black and bleu strip steak with beurre noisette garlic sauce over roasted root vegetables

Roasted chicken over duck fat potatoes and carmelized carrot finished with a creamy garlic and herb sauce

Stuffed pork tenderloin over mashed potatoes

Apple tarte tatin with caramel sauce

Cherry pie with chantilly cream

Angel food cake with Macerated berries and whipped cream