LARGE PLATES

SHRIMP & GRITS – Stone ground, Poche’s Andouille, Crimini, Heirloom Cherry Tomatoes

SALMON – Cedar Cold Smoked and Glazed, Chipotle Grits, Garlic Spinach

RED FISH – Red Oak Grilled, Crimini Risotto, Asparagus Ragout topped with Jumbo Lump Crab

MAHI – Grilled, Island Rice, Blackened Prawns, Seasonal Vegetable, Lemongrass Buerre Blanc

PECAN CHICKEN – Panko and Pecan Crusted Chicken with Bananas Foster Waffles

GRILLED PORTABELLAS – Quinoa stuffed bellas, Heirloom Tomato Confit, Garlic Spinach

SCALLOPS – Colossal Scallops, Grilled Lobster Risotto and Asparagus

HULI TUNA – Sesame Seared Ahi, Crab and Avocado Salad, Wonton, Sweet Thai Chili, Huli Huli

SEA BASS – Chilled Crab and Avocado Salad, Sweet Thai Chili, and Crispy Sweet Potato Hay

KING’S CUT – CALL YOUR OWN CUT – Filet and Ribeye Certified Hereford 1881

FILET – 7oz Filet, Roasted Garlic Mash*, Heirloom Cherry Tomato Confit, Mushroom Demi
*Substitute Quinoa Stuffed Portabella for 5

RED OAK RIBEYE – 14 oz Ribeye, Roasted Red Potato, Gouda Mornay, Grilled Asapragus

OSSO BUCCO – Slow cooked, Mushroom Demi, Sweet Potato Gnocchi and Haricot Verts

DUCK CONFIT – Hudson Valley Duck Leg, Penne, Heirloom Cherry Tomato, Pocke’ Andouille, Spinach
SAGE PASTA – Penne Pasta with Spinach and Heirloom Cherry Tomatoes, Tossed in a Light Chardonnay Butter. Served with Grilled Pita