CHEF’S SIGNATURE CULINARY OFFERINGS
all entrees served with seasonal vegetable | add three or six wild caught shrimp to any entrée for $8 / $14
BLACK ANGUS FILET MIGNON*
42
aged center cut house rubbed filet | marinated portobello mushroom | caramelized onions | sautéed spinach |
garlic mashed potatoes | rosemary red wine demi
DRY AGED RIBEYE STEAK*
44
30 day dry aged ribeye | maitre d' garlic butter | garlic mashed potatoes
RACK OF LAMB*
38
almond encrusted rack of lamb | kentucky mint bourbon sauce with raspberries | bleu cheese mashed potatoes
SPRINGER MOUNTAIN CHICKEN BREAST
24
hormone and antibiotic free flour dusted breast of chicken | roasted garlic mushroom cheese sauce | spring peas | garlic mashed potatoes
CHILEAN SEA BASS
39
citrus encrusted sauteed sea bass | lavender lemonade butter sauce | quinoa couscous
SPRING PRIMAVERA PASTA
28
springer mountain chicken | zucchini | yellow squash | asparagus | tri colored tomatoes | pearl onions | roasted red peppers | sun dried tomato pesto cream sauce | fettuccine | parmesean shards
BONE IN PORK LOIN*
32
fire seared pork loin | chimichurri | caramelized leeks | goat cheese potatoes
ALASKAN SOCKEYE SALMON*
28
sea salt & herb encrusted salmon | mint pesto | bing cherry couli | quinoa couscous
GRILLED VEGETABLE PLATTER
18
marinated zucchini and yellow squash | portobello mushrooms | seared artichokes | grilled asparagus | blistered tomatoes | quinoa couscous | flat bread toast points | hummus spread
*Items may be cooked to order. The FDA warns that consuming raw and undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illnesses.