Friday - Saturday

5 pm – 9 pm (Closed Monday & Tuesday) 


Five Leaves
Mixed wild greens, dried cranberries, cherry tomatoes, cucumbers, toasted pine nuts, pumpkin seeds and feta cheese dressed with Blood Orange vinaigrette.

Fresh tomato salad tossed with mini croutons and Parmesan cheese served over Arugula drizzled with balsamic reduction.

Popeye’s Bookie
Baby Spinach dressed with red wine vinaigrette, topped with Guanciale bits, caramelized onions, Gorgonzola cheese and candied Pecans


Honey Blue
Fresh honeycomb over Gorgonzola Dolce cheese finished with a drizzle of local truffled honey, served with toast bites.

Caviale Di Povero Uomo (olive) and Sundried tomato Pesto served with Italian toast

Tuna Poke’
Wonton shell filled with fresh tuna tataki, over Asian slaw, served with wasabi cream and soy reduction (in season)

Belly Up
House Pork Belly over Smoked gouda grits and Bourbon Caramelized onion vinaigrette.

French Snails Baked in a European Garlic Parsley butter. Served with crostini.

Lightly fried Virginia Oysters served Po’Boy Style with slaw, tomato and Sriracha mayo (in season)

Foie Gras
 Seared Hudson Valley Moulard. Strawberry Salad. Dressed greens. Classic. Scrumptious.

In Bloom

Zucchini Blossoms filled with lemon zest Ricotta & Black pepper, a light tempura and finished with basil oil (in season)

Of a Feather

Spanish Quail Breast wrapped in a applewood smoked bacon, pan seared and served with house Boursin cheese & white wine balsamic reductio

Roasted Bone Marrow

Bacon Jam, served with Italian Toast




Big Plates

New Zealand Lamb Rack, pan roasted & served with Garlic mashed potatoes, Chef’s vegetable & Raspberry dill Demi (in season)

Short Ribs
Slow roasted grass fed boneless beef short ribs over blue cheese risotto accompanied with Wild mushroom demi.

Beef Tenderloin
All Natural 8oz. Filet Mignon, hard seared, served over Potato Blini, finished with Gorgonzola Chianti wine cream sauce, Mushroom sauté and Chef’s vegetable. Petite available 

U10 Scallops
Pan seared and served over a Truffled Roasted Corn puree, finished with brown sage butter and Chef’s vegetable.

Voodoo Snapper
Fresh Florida Red Snapper, Mild Jamaican Jerked, pan seared, served over Israeli Cous Cous, finished with a Roasted Tomato Hollandaise & tomato relish and Chef’s vegetable.

Shrimp & Crab Fra Diavolo
Local Shrimp and Crabmeat, Sautéed in a lightly spiced Marinara, tossed with Linguini pasta and finished with fresh Reggiani Parm & Chef”s Vegetable

Chicken Piccata
Cutlet sautéed in a lemon, butter caper & white wine sauce with Artichokes over Linguine.

Duck Breast over Mascarpone, Truffle & Mushroom Risotto , finished with a Tart Cherry Demi and Sunny side Quail eggs

Veal Saltimbocca

Veal cutlet with Prosciutto and Sage sautéed in a sherry mushroom Demi finished with provolone over Linguine pasta


Menu items are subject to change throughout  the season and availability.

Ask Chef Joey about Vegetarian and Vegan options !





And as always we offer a personalized dining experience, tailored to your taste buds and we will try to accommodate each guest individually. If you don’t see anything you like on our weekly changing menu, do not hesitate to ask Chef Joey about kitchen special offerings.