Locally-Sourced Whitefish, Tomato Base, Black Rum & Sherry Pepper Sauce. Gluten Free Option Available Upon Request.

Seasonal Greens, Cranberries, Walnuts, Green Apples, Heirloom Plum Tomatoes, Feta Cheese & House Balsamic Dressing.

Chopped Romaine, Shaved Parmesan, Crostini & Homemade Caesar Dressing. Gluten Free Option Available Upon Request.

Fresh Asparagus, Mixed Greens, Smoked Bacon, Walnuts, Goat Cheese & Balsamic Vinaigrette. Gluten Free Option Available Upon Request.

Oven-Baked Escargots finished with Chardonnay Garlic Butter. Served with crispy, homemade Crostini & a Lemon Wedge. Gluten Free Option Available Upon Request.

Lump Crab Meat with Louie Dressing, Diced Onions, Bell Peppers & Sushi-Grade Tuna atop a bed of Sliced Avocado. Served with Toasted Bread. Gluten Free Option Available Upon Request.

Chilled Fresh Gulf Shrimp with Tito’s Horseradish Cocktail Sauce. Gluten Free Option Available Upon Request.

Mussels with Fire-Roasted Heirloom Tomatoes, Garlic, Fresh Basil & Crispy Crostini. Gluten Free Option Available Upon Request.

Stout-Battered Jumbo Mushrooms, deep-fried, then drizzled with a Guinness Reduction & served with Horseradish Orange Marmalade.

Four large, Pan-Seared, Diver-Harvested Sea Scallops atop a bed of Creamy Risotto & finished with a Garlic-Key Lime Beurre Blanc. Served with Seasonal Vegetables. Gluten Free Option Available Upon Request.

Lo Mein Noodle Nest filled with Scallops, Shrimp, Alaskan King Crab & Lobster tossed in a light Ginger-Scallion Broth with Snow Peas, Bok Choy & Shiitake Mushrooms.

Sushi-Grade Wahoo with Roasted Eggplant, Tomatoes, Asparagus & Garlic topped with a Roasted Red Pepper & Cumin Sauce. Served with Risotto & Seasonal Vegetables. Gluten Free Option Available Upon Request.

Sautéed Sea Bass Filet topped with a Dragon Fruit Salsa with Scallions, Garlic & Pineapple. Served with Risotto & Seasonal Vegetables. Gluten Free Option Available Upon Request.

Jumbo Tiger Prawns & Heirloom Plum Tomatoes sautéed with White Wine, Key Lime Juice & Garlic. Served over Lobster Ravioli with Grilled Asparagus.

Florida’s Fresh Catch of the Day, prepared Grilled, Broiled, Blackened, Roasted, Seared, Poached or Sautéed. Served with Risotto, Seasonal Vegetables & a Key Lime Beurre Blanc. Gluten Free Option Available Upon Request.

Pistachio-Crusted Wild Salmon Fillet topped with a Fresh Pear & Peach White Balsamic Reduction Salsa. Served with Risotto & Seasonal Vegetables. Gluten Free Option Available Upon Request.

Fresh Gulf Grouper Fillet Sautéed in Lemon & Butter, then served over rich Shrimp Risotto with a Citrus Beurre Blanc & Grilled Asparagus. Gluten Free Option Available Upon Request.

Macadamia-Dusted Roasted Cauliflower Florets served with Quinoa and Fire-Roasted Porcini, Heirloom Tomatoes, Asparagus, Baby Carrots, French Green Beans, Grilled Lemon & Rosemary And Thyme Infused EVOO.

Slow-Braised Pork drizzled in a Porcini-Pinot Noir Demi-Glace. Served with Mashed Potatoes & Grilled Asparagus.

Thyme-Roasted, Canadian Half Mallard drizzled in an Orange Curacao Demi-Glace & placed atop a bed of Mashed Potatoes. Served with Seasonal Vegetables. Gluten Free Option Available Upon Request.

Pecan-Crusted Rack of Lamb painted with Fig Dijonnaise & sauced with a Shiraz Demi-Glace. Served with Mashed Potatoes & Seasonal Vegetables. Gluten Free Option Available Upon Request.

Slow-Braised Beef Short Ribs in a rich Mushroom Red Wine Reduction. Served with Mashed Potatoes & Grilled Asparagus. Gluten Free Option Available Upon Request.

8 oz. Porcini-Dusted Tenderloin Fillet roasted in a Rosemary And Thyme Herb Blend with a Bearnaise & Red Wine Reduction on the side. Served with Parmesan Truffle Shoestring Fries & Grilled Asparagus. Gluten Free Option Available Upon Request.

Ask Your Server About Today’s Special Chicken Preparation.

Half Rack of House-Smoked Baby Back Ribs with George’s Interesting Sauce. Served with Blue Cheese Cole Slaw & Brisket-Fried Rice. Gluten Free Option Available Upon Request.

12-Hour, House-Smoked Prime Brisket. Served with George’s Interesting Sauce, Blue Cheese Cole Slaw & choice of Cheese Grits or Mashed Potatoes.

Our signature Meatloaf topped with Rosemary Gravy. Served with Grilled Asparagus, Roasted-Shallot Mashed Potatoes & Crispy Onions.

Prime Calf’s Liver Sautéed with Bacon in Harvey’s Bristol Cream Sherry, White Balsamic & Red Wine with Sweet Vidalia Onions. Served with Mashed Potatoes & Seasonal Vegetables.