two local bevens oysters broiled with a parmesan garlic butter

two potato skins stuffed with braised short ribs, topped with cheese curds, served with a ranch and chive sour cream

two fried green tomato sliders topped with bacon, spinach, and served with house made remoulade

spring mix, apples, walnuts, cranberry, roasted butternut squash, feta cheese, maple dijon vinaigrette

pan seared local rockfish topped with a shrimp etouffee over cajun dirty rice

garlic butter chicken thighs, creamy orzo, asparagus, marsala gravy

veal, pork sausage, bolognese, burrata, fresh basil

winter veggies, parmesan cream, risotto