section one, small bites, starters
Lobster, Tomato & Roasted Fennel Bisque
saffron aioli, chives   3.5 / 6
Baked Oysters “Solsticefeller”
six of ‘em, tasso-spinach cream sauce, parmesan breadcrumbs, preserved lemon aioli   12   add $3
Short Rib Fritters
pickled cabbage, truffle mustard, porter cheddar,
horseradish cream   10   add $1

section two, entrees
Pan Seared Black Grouper
blood orange-fennel “salad”, tarragon-champagne beurre blanc,
creamy yellow grits, sautéed spinach    24   add $7
Moroccan Spice Grilled Rack of Lamb
strawberry-moscato chutney, pomegranate-coriander gastrique,
grilled apple cous cous, sautéed asparagus   27   add $10
Peppercorn-Thyme Grilled 14 oz. Angus Ribeye
gorgonzola “fondue”, port wine reduction, balsamic braised onions,
buttermilk mashed potatoes, sautéed asparagus    26   add $9
Five Hour Braised Angus Beef Short Ribs
horseradish-black pepper cream, rosemary-red wine jus,
buttermilk mashed potatoes, braised winter greens    26   add $9