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Restaurant 3 features regionally accented American Cuisine.

~First Course~

Tuna Lollipops*

Seaweed Salad, Asian Barbecue, Wasabi Cream - 12

Grilled Brie

Fresh Fruit, Pomegranate Gastrique - 10

Bleu Cheese Chips

Point Reyes Bleu, Smoked Bacon - 9

Scallops & Grits

Asiago Grits, Tasso Ham, Tomatoes - 11

Fried Oysters

Cherry Pepper Tartar 10

Lettuce Wraps

Duck Confit, Bourbon Molasses - 9

Calamari

Flash Fried, Tzatziki Sauce - 9

Spinach Portobellov

Spinach Pesto, Feta, Caramelized Onion - 9

~Second Course~

Tri-Color Tomato Salad

Arugula Pesto Vinaigrette, Toasted Pine Nuts - 9

Grilled Asparagus

Mesclun, Goat Cheese, Caramelized Onions, Strawberry & Lemongrass Vinaigrette - 9

Caesar Salad*

Romaine, Parmesan Crisp - 7

Chopped Spinach*

Feta, House Cured Bacon, Egg, Onion, Mushroom, Pecan, with a warm Bacon Vinaigrette - 7

~Features~

Black & Blue Tuna*

Saffron Rice, Black Beans, Tomatillo Salsa - 22

Mero

Japanese Sea Bass, Squash Risotto - 25

Smothered Grouper

Shrimp, Scallops, & Artichoke Medley, Grits - 23

Southern Fried Catfish

Hoppin' John, Lemon Cayenne Aioli - 17

Alaskan Halibut

Citrus Shrimp, Tomato, Cucumber, Onion Salad - 24

Texas Rub Bone-In Rib-Eye*

Potato, Artichoke, Asparagus
Ragout - 27

Cider Brined Pork Chop*

Sweet Potato Mashed, Miami
Mojo Sauce - 22

Duck Breast*

Sweet Potato Hash, Fruit Gastrique - 19

Filet Mignon*

Saba Mashed Potatoes, Fontina Spinach - 28

Stuffed Eggplantv Spinach Orzo, Roasted Tomatoes - 15

American Lamb Tenderloin

Mint Chimichurri, Roasted Potatoes, Carrot Puree - 24

~Sides to Share~

Saba Mashed Potatoes, Collard Greens, Asiago Grits, Fontina Spinach,
Hoppin' John, Grilled Asparagus
6 each

Chef Brian Robinson
Sous Chef Sean Mooney
v - Vegetarian item
* - Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially with certain medical conditions.
** - Items and prices are subject to change.