Bacon Wrapped Corn-Fried Oysters
Delicate lemon butter, and crispy fried spinach.

Lamb Nachos
Sweet potato chips with ground lamb, tomato chutney,
and crumbled Roquefort.

Lump Crabmeat & Brie Soup
Our signature creamy Brie infused soup with
jumbo lump crabmeat.

Greens

Asian Ahi Tuna
Rare seared with fresh greens & shoots,
Asian vinaigrette, wasabi aïoli, pickled ginger.

Fresh Spinach Salad
Poppyseed-raspberry vinaigrette with fresh mushrooms, crumbled feta and pecans.

Roquefort Salad
Baby greens with Roquefort dressing, crisp apples, and roasted cashews, crumbled Roquefort.

The Entrées

The Soft-Shell Crab
Stuffed with shrimp, crabmeat, and crawfish; on
wild grains; steamed asparagus, and sauce Creollaise.

Parmesan-Panko Crusted Tilapia
with Crab Meat
Lump crabmeat, mushroom, and scallion lemon butter with crispy fried artichoke hearts.

Steen's Cane Glazed-Smoked
Pork Tenderloin
Kentucky bourbon barbecue butter with
brabant potatoes; fire roasted red onion.

Porcini & Pepper-Seared
Filet Mignon
Served on a potato gâteau, natural glacé, and
Cambazola butter.

Medallions Of Veal With 3 Sauces
Beurre blanc, veal glacé, and a delicate béarnaise topped with jumbo lump crabmeat.

Springtime
Fresh ideas for the season

Appetizers

Truffled Oyster Grill
Grilled Gulf oysters, in their shell, truffled garlic-rosemary butter; mustard greens-cornbread cobbler

Shrimp Pot Stickers
Pan seared; roasted carrot-ginger coulis; edamamme,
soy-chile dipping sauce

Veal Sweetbreads Pané
Crispy potato croquette, wild mushrooms, Madeira glacé

Foie Gras
A specially prepared style everyday

Salads

Bibb “Niçoise"
Haricots verts, artichoke hearts, onions, sweet peppers, garlic, extra virgin olive oil; balsamic drizzle,
pine nuts, Asiago, and kalamata olives

Smoked Sea Scallops
With chèvre and beet terrine, fresh watercress;
citrus syrup

Entrées

Crunchy Tuna
Tempura battered with shiitake-mashed potatoes,
double dark soy drizzle; roasted baby bok choy,
and spicy crawfish-curry sauce

Pepper Steak with Shrimp
Seared beef tournedos and Gulf shrimp with
sweet onions, peppers, and tomato;
Worcestershire-pepper créme, Dijon-roasted fingerlings

Poached Atlantic Salmon
Lobster-dill potato salad, balsamic-vermouth butter,
and fried capers

Roasted Rack of Colorado Lamb
Herb roasted Silverton Ranch lamb rack; with
baked macaroni and bleu cheese; port reduction

The Duck
Seared breast and confit leg on herbed risotto with cinnamon-scented golden raisins; apple-Calvados sauce

Flowers arranged by Grandiflora, Mandeville.