Dining Menu
Course One
Starters
- Charcuterie Board18.00
goat cheese stuffed fig wrapped in prosciutto, assorted meats and cheese, honey comb, garlic and herb crostini, mixed fruit and olives
- Stuffed Portobello Mushrooms15.00
two marinated and grilled Portobello mushrooms stuffed with goat cheese and spinach topped with balsamic glaze
- Stuffed Long Hots15.00
four long hots stuffed with sharp provolone and prosciutto sauteed in a Pomodoro sauce
- Blackened Scallops18.00
seasoned scallops over creamy cheese, grits topped with crispy arugula and bacon
- Clams Casino15.00
six clams in a half shell with garlic butter, shallots and bell peppers, topped with seasoned bread crumbs and bacon
Course Two
Soup or Salad
- Sugar Hill Salad18.00
arugula and spring mix, chopped cashews, craisins, apples, shredded swiss, scallions tossed in a poppy seed vinaigrette
- Burrata Caprese17.00
vine ripened tomatoes, fresh basil, roasted red pepper, arugula, balsamic reduction, evoo
- Caesar Salad10.00
romaine, shredded parmesan cheese, cherry tomatoes, house made Caesar
- House Salad8.00
fresh greens, tri color cherry tomatoes, shredded carrot, cucumber, mixed in a house made vinaigrette
- Soup Du Jour
- French Onion10.00
Course Three
Main
- Grilled Salmon36.00
sauteed salmon and scallops in a white wine sauce over sun dried tomato risotto and seasonal Vegetables
- From the Butcher
RIBEYE l SIRLOIN l FILET l RACK OF LAMB
paired with your choice of a side - Roasted Chicken Breast32.00
pan roasted garlic and herb airline chicken breast, marinated tomato, seasonal vegetables and garlic mashed potatoes
- Pork Chop42.00
sauteed pork chop with an apple bourbon a jus, over goat cheese scalloped potatoes and seasonal vegetables
- Braised Veal Short Rib34.00
slow braised veal and mushroom in a rich wine garlic and herb sauce, served over mashed potatoes
- Beef and Shrimp Yakamein37.00
stewed beef with cajun seasoned broth served over pasta topped with shrimp and a boiled egg
- Seafood Pescatore48.00
shrimp, scallop, clams, mussels, and crab over linguini in a red sauce