{ FORK & KNIFE }
Twelve ounce Angus New York strip * seasoned with our house steak rub , grilled , and finished with a roasted shallot bone marrow butter , topped with wild mushrooms , and served with truffle parmesan fries and bacon Brussels sprouts
Grilled farm raised salmon *, topped with lump crab imperial and finished with a lemon aioli , served with lemon & wild mushroom risotto and buttery green beans
Duck * breast pan seared then roasted , brushed with a blueberry balsamic reduction and served with bacon parmesan Brussels sprouts and mashed potatoes
Half bone-in chicken , herb brined and brushed with our bourbon glaze and finished in the oven , served with Nana ’ s wild rice pilaf and green beans
Sea scallops pan-seared with crispy pancetta , pomegranate glaze , lemon risotto and sautéed spinach
Our rich slow simmered Angus beef and tomato Bolognese sauce , over fresh fettuccini pasta nests and finished with parmesan cheese and an herb focaccia crostini
All flame , no fuss ! Served with your choice of any two sides below ( includes our vegetable of the day ) Brushed with herb butter optional
Jack-Mac : Gooey pepper Jack mac-n-cheese topped with bacon Truffle Fries : White truffle , garlic and parmesan fries Bacon Brussels : Bacon and parmesan Brussels sprouts Garlic Spinach : Sauteed garlic spinach Wild Mushroom Risotto : White wine , garlic & cream
Carolina Slaw : Tangy and sweet cider vinegar slaw House Fries : Hand cut fries seasoned with salt & pepper HOT Fries : Tossed in our hot-n-spicy seasoning Nana ’ s Wild Rice Pilaf : Savory buttery , herb , wild rice Green Beans : Buttery green beans