Chef’s Specials
* wine pairing suggestions
Starters
Roasted Oysters
spinach, prosciutto, mornay sauce, parmesan, smoked rock salt 14
*219 Steele Cuvee Chardonnay, CA
Scallop and Swordfish Skewer
teriyaki glaze, wasabi aioli 7
*226 Truchard Roussanne, Carneros, Napa Valley, CA
Lobster Bisque 7
Entrées
Pan Seared Sheepshead
rice grits, corn purée,
fried artichoke, pea shoot and
apple salad 27
*206 Argyros Santorini Assyrtiko, Santorini, Greece
Braised Lamb Shank
roasted vegetable cous cous, minted pea purée, lamb jus 29
*443 Chateau de Saint Cosme Gigondas, Rhone, FR 2014
House Made Pappardelle
roasted chicken ragu 24
*302 King Estate Pinot Noir, OR
Pizza of the Week
Cuban Pizza: pulled pork, ham, pickles, mozzarella, swiss,
mustard aioli 20
Desserts 8
Coconut Cake with Rum Filling
Banana Pudding Cheesecake
Lemon Crème Brulée
