SWEET & SPICY CALAMARI
Tender calamari lightly dusted and flash-fried until golden brown and crisp; drizzled with a
unique pairing of fig balsamic glaze and Sriracha crème fraîche $10
As a replacement for your inclusive salad $7

TUNA TARTARE
Atlantic yellowfin tuna finely diced and carefully folded with Meyer lemon zest, chives and a
ginger soy vinaigrette; accompanied by crisp wonton crackers $10
As a replacement for your inclusive salad $7

ROASTED BEETS AND FIELD GREENS SALAD
Diced, roasted red and yellow beets presented with assorted baby field greens dressed in a Champagne vinaigrette; garnished with Maytag blue cheese and candied walnuts $7
As a replacement for your inclusive salad $4

GRILLED LAMB 'LOLLIPOPS'
Tender New Zealand lamb char-broiled to perfection and painted with mango chutney glaze;
accompanied by saffron-scented couscous and grilled asparagus
Entrée Plate $38 | Small Plate $32
Zinfandel, Seghesio, Alexander Valley, California 2012 $44 bottle (750 ml)

PETITE FILETS ORLEANS
Two petite filets mignon pan-seared and topped with andouille sausage, roasted red peppers and sautéed spinach; paired with a rosette of buttermilk whipped potatoes and finished with a Kentucky bourbon demi-glace
Entrée Plate $36 | Small Plate $30
Cabernet Sauvignon, Louis M. Martini, Napa Valley, California 2010 $36 bottle (750 ml)

CAPE MAY TILAPIA
Lightly egg-washed and gently sautéed in a light lemon butter sauce with jumbo lump crabmeat,
toasted almonds and white grapes; teamed with roasted fingerling potatoes and sautéed broccolini
Entrée Plate $28 | Small Plate $22
Chardonnay, Kendall Jackson, Santa Barbara, California 2012 $33 bottle (750 ml)

ROASTED DUCK À LA ORANGE
Pan-seared boneless breast and a crispy-skinned, slow-roasted leg served with a traditional sauce made
with Grand Marnier and fresh-squeezed orange juice; teamed with buttermilk whipped
potatoes & asparagus spears with shaved Parmesan cheese
Entrée Plate $29
Pinot Noir, MacMurray Ranch, Sonoma Coast, California 2012 $39 bottle (750 ml)