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about Chef Kevin Tips
& Recipes Cooking
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Breakfast Recipes
Dinner is fifty-five dollars a person.
The Four course dinners include appetizer, a special salad,
a choice of two entrees with accompanying vegetables
and a choice of two decadent desserts.
À la Carte prices shown on menus below
A 20% gratuity is added to your dinner bill
We also offer a wider selection of entrees on our
Seasonal Entree Menu
To
Begin
Grilled Breast of Quail
with Potato Confetti
twelve dollars
The Salad
Salad of Mixed Greens,
with Goat Cheese, Spiced Pecans
and a Hazelnut Thyme Vinaigrette
ten dollars
Entrees
Breast of Muscovy Duck
with a Red Currant Sauce
or
Grilled Swordfish
with Warm Artichoke Vinaigrette
twenty-nine
dollars
To Finish
Vanilla Soufflé
with Basil Anglaise
or
Chocolate Extravaganza
twelve
dollars
. .
. . . . . . . . . . . . . . . . . . . . . . . . . . . .
To Begin
Crayfish Fritters
with a Creamy Corn Sauce
twelve
dollars
The Salad
Salad of Fresh Tomatoes,
Goat Cheese, Fruit Relish and Basil
ten dollars
Entrees
Lamb Porterhouse Chops
with a Dried Cherry Sauce
or
Albemarle Crab Cakes
with Balsamic Buerre Blanc
twenty-nine
dollars
To Finish
Fresh Peaches on a
Coconut Macaroon
with Homemade Vanilla
Ice Cream
or
Chocolate Extravaganza
twelve
dollars
.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
To
Begin
Carpaccio Venison
with Fresh Basil, Tomato Jam
and a Truffle Goat Cheese
twelve
dollars
The Salad
Salad of Mixed Greens,
with Dried Blueberries, Pumpkin Seeds
Molasses Cured Smoked Bacon
and a Hazelnut Thyme Vinaigrette
ten dollars
Entrees
Filet Mignon
with a Morel Sauce
or
Sautéed Scallops
and Crabmeat Sabayon
twenty-nine
dollars
To Finish
Strawberry Shortcake
or
Chocolate Extravaganza
twelve
dollars
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