Lunch: Cheddar, Bacon and Ranch Chicken Club – Wood-fired marinated chicken topped with cheddar cheese and crispy bacon. Served on toasted brioche with lettuce, heirloom tomato and house made Parmesan peppercorn dressing. Served with house-made pomme frites.
Pasta – Wild mushroom fettuccine with eggplant, zucchini, wild mushrooms, shallots, basil, fresh spinach and smoked pancetta. Drizzled with balsamic reduction and topped with grilled chicken.
Catch of the Day – Wood-fired Gulf black grouper served over creamy buckwheat polenta with Asiago cheese and a side of sautéed zucchini and eggplant with bacon and balsamic.
Dessert: Blueberry Clafoutis- fresh blueberries and vanilla cream baked into a flaky tart crust. Served with blueberry gelato.d with vanilla bean ice cream