FIRST COURSE

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Winter Vegetable and Kale Salad

truffle vinaigrette, carrot puree and french feta

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Potato Leek Soup with Seared Sea Scallop

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Mushroom And Ricotta Ravioli

wild mushroom sause

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Lobster Risotto (add $15)

wild mushroom sause

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MAIN COURSE

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Pan Roasted Wild Sea Bass

calamari, black kale puree, beurre rouge

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Braised Bone-In Short Rib

grain mustard mashed porato, roasted brussel sprouts

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Grilled Lamb T Bone (3)

anson mills stone ground polenta, roasted baby carrots, basil lam jus

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14 Oz New York Prime Strip Steak (add $15)

potato gratin, roasted cipollini onions, bordelaise

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DESSERT

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Warm Bread Pudding with Vanilla Gelato

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Chocolate Tart with Raspberry Coulis and Whipped Cream