Dinners are served at 7pm and include a cheese/cracker/fruit tray, garden green salad, your choice of one entrée as listed below, Chef’s choice of a starch and vegetable side item, Chef’s choice of dessert, and a choice of sweet tea, unsweet tea, ice water, or lemonade for your beverage. 

Beer and wine are available at additional costs.

 

Cold Smoked Pork Chop: Roasted 12 oz chop topped with a Bacon Apple Hash.

Pecan Crusted Trgger Fish:  Lightly dusted with Pecan Flour and seared and roasted, then topped with a house made local honey butter

All Natural Free Range Chicken Breast:  Grilled Chicken Breast topped with Pineapple Salsa and Crisyp Prosciotto. 

Bone in Rib Eye, 14oz : Pan seared and roasted, then finished with Aged Balsamic Glaze.

Bourbon Glazed Steel Head Trout:  9 oz Roasted trout basted with a house made Bourbon Glaze.

Surf and Turf:  Blackened Wild Boar tenderloin topped with Shrimp Scampi. (flat iron steak can be substituted for the wild boar if desired)

Veal Chop:  10 oz bone in veal chop pounded and lightly breaded with a Panko crumb base and pan fried.

 
     Selections need to be given at least 48 hours in advance.  Please note that if selections are not given within the allotted time, they will revert to Chef’s Choice.  If you have any dietary needs or allergies, please let us know when providing selections so we can accommodate your needs.

*Please remember, lunch and dinners MUST be reserved ahead of time!