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.