all entrees served with seasonal vegetable | add three or six wild caught shrimp to any entrée for $8 / $14

SEARED RIBEYE*

40

30 day aged coffee and cocoa dusted ribeye steak | fig and vanilla compound butter | garlic mashed potatoes

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

HUNTERS PLATTER *

44

elk tenderloin | walnut encrusted lamb | clove and shallot scented duck | prosciutto infused hunters sauce | horseradish mashed potatoes

RACK OF LAMB*

38

walnut encrusted rack of lamb | kentucky mint bourbon sauce with cranberries | bleu cheese mashed potatoes

SPRINGER MOUNTAIN CHICKEN BREAST

23

hormone and anitbiotic free flour dusted chicken breast | sauteed spinach | portobello mushrooms | julienne prosciutto | brandy cream sauce | garlic mashed potatoes

LOW COUNTRY SHRIMP & GRITS

26

wild gulf shrimp | roasted red peppers | caramelized onions | smoked andouille sausage | cajun cream sauce | gruyer cheese grits

FALL RAVIOLI

29

grilled chicken | cream sauce | marscapone | butternut squash ravioli

BLACK GROUPER*

32

walnut encrusted black grouper filet | apple cider beurre blanc | caramelized shallots | gruyer cheese grits

 ALASKAN SOCKEYE SALMON*

28

fresh filet of wild alaskan salmon | pear & golden raisin chutney | apple gastrique | gruyer cheese grits

GRILLED VEGETABLE PLATTER

18

marinated zucchini and yellow squash | portobello mushrooms | seared artichokes | blistered tomatoes | roasted red peppers | broccolini | gruyer cheese grits | 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.