Our entrées bring together bold flavors and exquisite presentation, each dish carefully crafted to be the highlight of your meal. Using the freshest ingredients, we create main courses that are as satisfying as they are memorable. Every plate reflects our passion for quality and the art of fine dining.
Blackened Shrimp and Polenta
Chef George’s take on shrimp and grits. Super decadent and savory. Large butterflied shrimp blackened and seared to perfection with garlic, shallots, green onion, and white wine. Served atop a creamy smoked gouda polenta. Topped with bacon crumbles.
Grilled Lamb Chops with Rosemary-Mint Gremolata and Parmesan Herb Couscous
Tender lamb chops marinated in garlic and rosemary, grilled to a perfect char and topped with a vibrant mint gremolata, served alongside warm couscous tossed with parmesan, parsley, and lemon zest.
Rubbed Ribeye with Charred Onion Butter and Roasted Fingerlings
A thick-cut ribeye rubbed with a house blend of herbs and spices, seared and finished with charred onion compound butter, served with crispy roasted fingerling potatoes and a touch of sea salt.
Herb-Crusted Chicken Breast with Lemon-Thyme Jus and Roasted Garlic Mash
Pan-seared and oven-finished chicken breast encrusted with fresh herbs, served over roasted garlic mashed potatoes and finished with a bright lemon-thyme pan jus.
Pan-Roasted Pork Tenderloin with Apple Cider Glaze and Sweet Potato Purée
Tender pork medallions glazed with a reduction of apple cider and Dijon, paired with silky sweet potato purée and crispy Brussels sprout leaves.
Seared Duck with Blackberry Gastrique and Farro Pilaf
Crisp-skinned duck served medium rare with a rich blackberry gastrique and a warm pilaf of farro, caramelized onion, and herbs.
Grilled Flat Iron Steak with Smoked Tomato Butter and Parmesan Potato Gratin
Marinated flat iron steak grilled to perfection, topped with house-made smoked tomato butter and served alongside layers of creamy parmesan potato gratin.
Cast Iron Seared Trout with Lemon Beurre Blanc and Summer Succotash
Locally sourced trout with crispy skin, served over a bed of sweet corn, cherry tomatoes, and lima beans, finished with a silky lemon beurre blanc.
Sweet Tea-Brined Half Chicken with Collard Greens and Cornbread Panzanella
Southern-inspired brined chicken roasted crisp and golden, plated with garlicky braised collards and a savory cornbread and tomato panzanella.
Braised Short Ribs with Creamy Polenta and Rosemary Jus
Slow-braised beef short ribs falling off the bone, nestled over a pool of creamy parmesan polenta and finished with a rich rosemary-infused jus.
Wild Mushroom Risotto with Toasted Pine Nuts and Lemon Zest
Creamy risotto folded with sautéed wild mushrooms and finished with pine nuts, fresh herbs, and a touch of lemon zest for brightness.
Oven-Roasted Eggplant Involtini with Herbed Cashew Ricotta and Romesco
Thinly sliced eggplant rolled around a lemon-herb cashew ricotta, oven-roasted and plated over smoky romesco and charred greens.
Butternut Squash Ravioli with Brown Butter, Sage, and Toasted Hazelnuts
Handmade ravioli filled with roasted squash, served in a nutty brown butter sauce with crispy sage and a scattering of toasted hazelnuts.
Lump Crab Cakes with Remoulade, Arugula Salad, and Charred Lemon
Golden crab cakes with a hint of citrus and spice, paired with a lightly dressed arugula salad and charred lemon halves for squeezing.
Grilled Vegetable and Polenta Stack with Tomato Coulis and Balsamic Glaze
Layers of grilled seasonal vegetables and crisp polenta rounds, finished with a fresh tomato coulis and sweet balsamic drizzle.
Roasted Chicken Thighs with Wild Rice, Oyster Mushrooms, and Pan Jus
Bone-in chicken thighs roasted until golden and crisp, served with wild rice pilaf and buttery oyster mushrooms in a savory natural jus.
Slow-Roasted Cauliflower Steak with Caper Chimichurri and Sweet Potato Mash
Thick-cut cauliflower steak roasted until golden, set atop sweet potato mash and finished with a bold, herbaceous chimichurri.
Pan-Seared Salmon with Dill Cream and Braised Leeks
Crispy-skin salmon fillet finished with a light dill crème and served alongside gently braised leeks and fingerling potatoes.
Italian Sausage and White Bean Cassoulet with Garlic Breadcrumbs
A rustic, slow-simmered white bean stew with locally made Italian sausage, finished with toasted garlic breadcrumbs and fresh parsley.
House-Made Tagliatelle with Garden Pesto and Roasted Cherry Tomatoes
Fresh pasta ribbons tossed in a vibrant basil pesto with roasted cherry tomatoes and a touch of grated pecorino.
Stuffed Bell Pepper with Rice, Zucchini, and Smoky Tomato Sauce
A gently roasted bell pepper filled with herbed rice, sautéed zucchini, and chickpeas, served with a smoky slow-cooked tomato sauce.