
APPETIZERS
Seared Sea Scallops & Fennel Honey
served with arugula salad and toasted walnuts
Pan Seared Seafood Cakes
served with wasabi ginger aioli and Asian slaw
Buffalo Mozzarella
fire roasted tomato basil bruschetta on house baked toast points
Vegan Squash & Chickea Hush Puppies
a blend of shredded squash, corn, onion, garlic, and fresh herbs in a
chickpea fritter batter deep-fried and served with harissa
SOUP & SALAD
Spinach Salad
served with warm fire roasted tomato bacon dressing, toasted hazelnuts, and goat cheese
House Salad
local mixed greens, grape tomatoes, cucumber, topped with Gordon’s spin on croutons
Caesar Salad
romaine lettuce, Caesar dressing, shaved parmesan cheese, topped with
Gordon’s spin on croutons
OR
Lobster Bisque
ENTREES
Bacon Wrapped Hand Cut Filet Mignon & Lobster
flame broiled petite filet served with lobster meat and Champagne chile butter with
roasted garlic mashed potatoes and sautéed vegetables
Bacon Wrapped Hand Cut Filet Mignon
cracked black pepper encrusted, flame broiled filet with melted brie served with
roasted garlic mashed potatoes and sautéed vegetables
Tempura Fried Alaskan Cod
served with a charred fresh pineapple and papaya sweet and sour sauce
over sesame garlic soba noodles and stir-fried vegetables
Sweet Pea, Mushroom & Truffle Risotto
served with season vegetables and fire roasted tomatoes
Lightly Breaded Chicken Parmigiana
served with house tomato basil marinara over spinach & ricotta cheese ravioli in Alfredo cream sauce topped with melted mozzarella and parmesan cheese
Vegan Vegetable Golden Curry
served with tofu and crispy fried potatoes
DESSERT
Desserts are in addition to the current selection on the menu
Port Wine Pomegranate Chocolate Mousse
Frozen Grapes in Champagne
Wild Berry Shortcake
served with mascarpone cheese