menu

Escargot | 22

6 Escargot in garlic shallot herb butter topped with a crispy panko parmesan crust. Served with toasted baguette

Shrimp & Grits | 19

3 Fresh U-10 Shrimp wrapped in Applewood smoked bacon with a slice of jalapeno. Served over rich cheddar grits with a house-made mango pineapple sauce.

Brisket-Stuffed Jalapeños | 18

4 Jalapeños stuffed with smoked brisket and cream cheese, wrapped in applewood bacon, house made sauce.

Pork Meatballs | 15

4 Dry Aged Duroc Pork meatballs cooked in a mushroom marsala sauce and finished with fresh parsley. Served with toasted baguette.

Crab & Lobster Cakes | 20

2 Seared crab and lobster cakes, on top of a bed of baby arugula. Topped with a roasted corn succotash and charred shallot remoulade.

Calamari | 18

Lightly fried, topped with shaved parmesan and served with roasted red pepper coulis, pesto aioli & charred lemon

Crispy Garlic Cheese Curds | 14

Garlic breaded Wisconsin white cheese curds served with house made pesto and sweet chili sauce

House Salad | 8

Crisp mixed greens, spiced pecans, dried cranberries, mandarin oranges and feta.

Wedge Salad | 10

Crisp wedge of iceburg lettuce, grape tomatoes, shaved red onions, bacon and Maytag blue cheese

Watermelon Salad | 12

Watermelon, feta cheese, blackberries, microgreens, red onion, watermelon radish, yuzu vinaigrette

Classic Caesar | 10

Crisp romaine hearts and sour dough croutons tossed with our house made dressing

Caprese Salad | 12

Sliced heirloom tomatoes, fresh mozzarella, basil pesto, micro basil and a drizzle of 25 year aged balsamic

French Onion Soup | 12

Caramelized onions, beef stock topped with house made crouton and gratinéed gruyere

Lasagna | 43

House-made pasta with rich Wagyu short rib ragù, pancetta, beef cheeks, and bone marrow, finished with a velvety Parmesan béchamel.

Jumbo Gulf Coast Shrimp | 42

Grilled or fried shrimp served with asparagus and risotto

Seared Jumbo Scallops^* | 58

Fresh Ocean scallops pan seared, served with asparagus and gratin potatoes. Topped with a pinot gris butter sauce and pine nuts.

Ora King Salmon^* | 34

Seared and served with sautéed broccolini, mashed potato and a zesty peach and coconut cream sauce

Bacon Herb Crusted Halibut | 48

Baked Alaskan halibut with lobster fennel cream sauce. Served with parmesan risotto and broccolini.

12 oz. Chateauloin | 42

12 ounces of center cut sirloin

12 oz. NY Strip | 50

12 ounces of center-cut New York Strip

14 oz. Ribeye | 59

14 ounces of center-cut Ribeye

8 Oz. Filet Mignon | 62

8 ounces of center-cut Prime Filet Mignon

Au Poivre Sauce | 8

Blue Cheese Butter | 7

Wild Mushroom Medley | 9

Maker's Mark Bourbon Cream Sauce | 8

Sauteed Onions | 6

Toasted Marrow Bone | 12

Akaushi marrow bone stuffed with whipped culture butter, Akaushi bone marrow, black garlic, thyme and chives. Garnished with onion sprouts.

Prime Rib^* | 56

USDA Prime.16 oz. of prime rib. served with choice of two sides, horseradish cream and au jus. Limited quantity nightly.

Surf & Turf^* | 58

12 oz. NY Strip. Served with bacon wrapped jalapeño shrimp, baked potato and brocolini

Pork Chop^* | 45

12 oz. Dry Aged Duroc bone-in chop served with garlic mashed potatoes, broccolini and a summer peach compote

Chicken Fried Steak | 35

Prime NY Strip battered and fried crisp then served with garlic mashed potatoes and seasonal vegetable with homemade peppered gravy.

Grilled Texas Quail^* | 34

Local Texas Quail served with risotto and baby carrots then brushed with seasoned oil

Herb Roasted Chicken Au Jus | 27

Half-chicken seasoned with fresh herbs, garlic mashed potatoes, seasonal veg and a whole grain mustard jus.

Risotto | 9

Baked Mac & Cheese | 7

Sautéed Spinach | 8

Baked Potato | 7

Cheesy Heirloom Grits | 8

French Fries | 7

Seasonal Vegetables | 5

Garlic Mashed Potato | 5

Brussel Sprouts | 9

Sweet Potato Fries | 6

Broccolini | 7

Asparagus | 8

Sautéed Baby Carrots | 8