Seared Jumbo Scallops and Andouille Pork Sausage in a Smoky Gumbo Sauce over Rice Pilaf
Island Curry Shrimp
Sauteed Jumbo Shrimp in a Mild Jamaican Curried Coconut Broth with Hints of Pineapple, Vanilla, and Caribbean Spices
Kahlua Chicken
Pan Seared Breast of Chicken with Shiitake Mushrooms, Root Vegetables, Toasted Macadamias, and Kahlua Coffee Liqueur in a velvety Cream Sauce over Rice Pilaf
Georgian Shrimp and Scallops
Zesty Skillet Seared Shrimp and Scallops with a Southern Sweet Corn Triple Succotash with Stewed Tomato and Shelled Lima Beans over Creamy Aged Cheddar Grits
Uptown Succotash
Steamed Shredded Lobster and Lump Crab Tossed in a Triple Succotash of Stewed Tomato, Grilled Corn, and Shelled Lima Beans. Served with Savory Aged Cheddar Grits.
Asian Scallop Trio
Trio of Seared 10/15 Jumbo Scallops with Sesame Seaweed Salad and a Citrus Soy Ginger Glaze
Filet and Scallops Milan
Dry Aged Filet Mignon (3.5 oz medallion) and Seared Jumbo Scallops with a Bacon, Mushroom, and Gorgonzola Ragu. Served with Parmesan and Cracked Black Pepper Rice.
Eggplant Veracruz
Lightly Fried Eggplant over a Bed of Skillet Seared Hominy and a Veracruz Styled Sauce of Citrusy Tomato, Sweet Peppers, Vidalia Onion, Capers, Kalamata and Spanish Olives over Rice Pilaf
Hawkeye Steak
Approximately 1.5 lb. of Dry Aged, Extra Thick Cut, Frenched, Bone-In Ribeye Steak. This is Our Signature Cut that Includes the Lean Center-Cut of the Tomahawk and the Best Marbled Parts of the Ribeye with Less Fat than a Cowboy. We Skillet Sear and Butter-Braise. Serve with Roasted Garlic & Herb Whipped Potatoes and Smoky […]
Appalachian Pork
Seared and Sliced 10 0z. Pork Tenderloin Glazed with Honey Bourbon Pear Sauce with Hints of Mountain Ginger and Wild Onions. Served with Stone Ground Aged Cheddar Grits.