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Easter Menu

Appetizers

Sundried Tomato Basil Bisque

10

Ahi Tuna

18

Seven spiced seared tuna, seaweed salad, pickled ginger wasabi, thai peanut sauce. 

Pan Seared Duck Breast

22

Quinoa, citrus cherry sauce 

Stuffed Jumbo Shrimp

18

Stuffed with gouda cheese wrapped in bacon, baked and served on grilled pineapple with bourbon BBQ sauce. 

Arichoke Spinach Crab Dip

18

Lump crab meat folded with artichokes, spinach, cream cheese, parmesan cheese, lemon juice, and old bay

Charcuterie Bpard

20

A variety of meats, cheeses, pickles, toasted pistachio's, red graps, toast points. 

Salads

Caesar

9

Crisp romaine hearts, garlic croutons, caesar dressing, parmesan reggiano. 

Village Salad

10

Tomatoes, red onions, cucumbers, olives, tossed with olive oil, salt, pepper, and topped with fetta

Signature Wedge

11

Crumbled maytag blue, red onion, tomato, crispy bacon, roasted red peppers, blue cheese vinaigrette. 

Entrees

Toppers: Hollandaise $3 | Bearnaise $3 | Au Poivre $3

*These entrees include a complimentary choice of baked potato, mashed potato, or cheesy grits

And market vegetable.

Double-Cut New Zealand Lamb Chops

42

Whipped goat cheese potatoes, melange of roasted zucchini, squash, tomatoes, peppers, onions, wild cherry balsamic reduction.

Parmesan Encrusted Dover Sole

42

Basmati rice, asparagus, lemon caper beurre blanc. 

10oz. Lobster Tail Dinner

52

Market vegetable, drawn butter, seared lemon, choice of baked potato, mashed potato, cheesy grits.

Pan Seared Veal Chop

46

Served with risotto, asparagus, topped with dijon mustard, mushroom, basil butter

Dry Age Ribeye

64

Goat cheese whipped potatoes, melange of roasted vegetables