Wedge Iceberg lettuce topped with bacon, bleu cheese, onions, tomatoes,and buttermilk ranch dressing
Fritto misto for two
pickles , green beans, asparagus and shrimp tempura fried, a sweet and tangy chinese five spice aioli, and a fire roasted red pepper coulis dipping sauce
bone in filet mignon
One 2oz bone in fillets, grilled and served over a bed of mixed greens, finished with a spicy marsala cream reduction.
Crispy petite ribeye skewer with a side of peppercorn cream sauce. Add as many as you want!
Marinated in a cherry pomegranate habanero sauce, grilled and served over sautéed fresh farm spinach and green bean salad with a light spicy kick from chili peppers
Pan seared, spicy shrimp sauce, wild rice Manuel’s Blue Clay Farm veggies.
bone in 50 ounce ribeye
Topped with horseradish and mushroom port wine reduction, twice baked potato, Manuel’s Blue Clay Farm veggies
Breaded and fried veal cutlet topped with a tomato and mushroom ragout, mashed potatoes and Manuel’s Blue Clay Farm veggies
Shredded slow roasted duckling pasta
Slow roasted duckling shredded and sautéed along with cherry tomatoes, sliced mushrooms, and fresh farm green onions. tossed with a thick and creamy duck broth reduction with black peppered fettuccini
Freshly harvested shrimp salad
Fresh farm greens tossed with a sweet & tangy balsamic vinaigrette. topped pan seared shrimp, and with tomatoes, grilled red onions, mushrooms, and feta cheese.