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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


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
Lobster Bisque


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


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

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