Dinner, Sunday, March 29, 2015

SoupsRoasted Red Pepper and Corn with Lime Sour Cream 7.95Rock Barn Andouille Sausage and Shrimp Gumbo with Basmati R ice 8.50

AppetizersPanko Crusted Fried Oysters with Roasted Red Pepper Aioli 11.95Seared Shrimp over Stone Ground Grits with Spic y Grilled Ja lapeo Barbecue Sauce 10.95Beef and White Cheddar Quesadilla on House Made Tortilla with Salsa and Sour Cream 9.25Fried Calamari with Brandy Tomato Saffron Dipping Sauce 10.50House Made Countr y Pate with Cornichons, Pommer y Mustard, Sliced Apples, Toast Points 11.95Steamed Mussels in White Wine, Garlic and Fresh Thyme Butter Sauce 11.25Grilled Scallops with Mushroom, Tomato and Almond Sauce 14.50Broiled Catfish Cake over Chipotle Cabbage Slaw with Spicy Cajun Remoulade 8.95Grilled Flatbread with Fresh Mozzarella , Pesto, Roasted Tomatoes, Parmesan 9.50

Entres (with house salad)Jumbo Lump Crabcakes with Tartar Sauce, Cole Slaw and Mashed Potatoes 29.95Grilled Tuna* over Dr y Cured Chorizo, Artichoke and Potato Hash, Calamata Olive Coulis 27.95Seared Rockfish over Baby Arugula R isotto with Local Mushroom Jus 27.95

Seared R ag Mt. Trout over Stone Ground Grits with Local Andouille Sausage Tomato Creole Sauce 23.95Seared Sea Scallops over House Made Angel Hair Pasta with Shrimp Cream, Crispy Prosciutto 27.95Beef Tenderloin* with Garlic Bacon Reduction, Grilled Portobello Mushrooms, Scalloped Potatoes 36.95Seared Duck Breast with Morello Cherr y Demi-glace, Apple R isotto 24.95Grilled New York Strip* with Mushroom Reduction, Caramelized Onion & White Cheddar stuffed Potato 31.95Parmesan and Herb Crusted Lamb R ack with Rosemar y Reduction, Mousaka 34.95Grilled Flank Steak* with Carrot Curr y Lime Ginger Sauce, Mashed Potatoes 21.95Bacon Wrapped Chicken Breast stuffed with Chevre, Mushrooms, Truffle Oil, Braised Leg, Pan Sauce, Potatoes 22.95Grilled Pork Chop with Pistachio Romesco Sauce, Mashed Potatoes 25.95Veal Scaloppine over House Made Fettuccine with Caper Lemon Butter Sauce, Arugula Salad 24.95Sauted Veal Sweetbreads with Caramelized Onion, Bacon and Bourbon Cream, Mashed Potatoes 27.95Vegetarian (with house salad)House Made Pappardelle in a Local Mushroom, Grilled Artichoke Heart, Roasted Tomato and Calamata Brown

Butter Sauce, Parmesan 21.95

Pasta (with house salad)House Made Fettuccine tossed with Rock Barn Italian Sausage, Shrimp, Artichoke Hearts and Spinach in a Pesto

Cream Sauce, Parmesan 24.95

Sandwiches (with French Fries)Grilled Meatloaf with Lettuce, Tomato, Onion and Sriracha Catsup on a Rustic Roll 13.95Fried Catfish with Lettuce, Tomato Onion and Chipotle Aioli on a Rustic Roll 13.95

VegetableSauted Brussels Sprout Petals and Spinach with Parmesan in Garlic Butter 7.95

Crispy Fried Whole Flounder with Spicy Carrot Ginger Dipping Sauce, Basmati R ice 26.95

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illnesses*

Desserts

Aperitif and Dessert WinesBy The Glass

Campari 8.50

Dubonnet Aperitif Blonde 7.50

Lustau Papirusa Light Manzanil la Sherr y 6.50

Lustau R are Cream Solera Superior Sherr y 6.50

Cour voisier VSOP Cognac 10.50

Sauternes, La Fleur DOr, 2011 9.50

Warres LBV Port, 2003 8.00

Warres Otima 10 Year Tawny Port 8.00

Busnel Calvados, Vieil les Rser ve, V.S.O.P. 9.50

Chocolate Mousse Dome Cakewith Crme Anglaise and R aspberr y Sauce

9.25

Vanilla Bean Sour Cream Cheesecakewith a Biscotti Crust, Strawberr y and Pa ssion Fr uit Sauces

9.50

Caramel Chocolate Tartletwith Salted Caramel Anglaise

9.50

Crme Caramel 8.50

Ice Cream SandwichHouse-made Coffee Ice Cream with Candied Cashe ws and Chocolate Chunks

in a Chocolate Brownie Crust with Bittersweet Hot Fudge

9.95

Warm Blueberr y Pear Crispwith Cinnamon Almond Streusel

8.95

Brown Butter Bourbon CakeBrown Butter Cake layered with Bourbon Pa str y Cream and Buttercream, Candied Bacon

9.50

Citrus TorteWhite Genoise layered with Lemon Curd and Citrus Buttercream

8.95

Vanilla Panna Cottawith Chocolate Genoise and Port Balsamic Morello Cherries

8.95