Mark Fichtner

two 4 oz. filet medallions and two seared scallops on a bed of asparagus and smoked gouda Wiesenberger grits; topped with crab/lobster and finished with white wine bearnaise

flame grilled filet medallion sliced and placed on seared tomatoes, and sautéed spinach on two buttermilk biscuits; topped with our house béarnaise, two over easy eggs, and served with three sautéed truffle buttered shrimp

served with bourbon mushrooms and onions, garlic truffle crustinis, sriracha bourbon bbq, and spicy house mustard

ahi tuna sashimi, cucumbers, ginger, red onion, tomato, avocado, sweet and spicy soy, and wasabi aioli

served on Yukon Gold garlic mashed potatoes and asparagus, topped with béarnaise and truffle buttered crab

house cured salmon, goat cheese spread, red onion, capers, cucumbers, balsamic reduction, crème fraîche, and fresh dill *House Cured Salmon served rare*