Lunch Menu

Mixed wild mushrooms sautéed with herbs, butter, shallots, salt, pepper, a touch of demi –glaze, drizzled with extra virgin olive oil.

Light and airy puff pastry pillow, filled with a rich herb butter sauce, a touch of buerre blanc, along with the Chef ’s selection of the day, fresh trimmed Asparagus or Mushrooms. Add Scallops 9.00 or Shrimp 8.00

Gulf shrimp, sautéed with salt, pepper and shallots, with a touch of lemon, garlic and buerre blanc sauce.

Farm raised helix snails sautéed with garlic, shallots, salt, pepper, fresh Mushrooms and diced ham in a rich burgundy sauce. Or Traditional Style, (Please consult with your server)

Chef Byron’s famous slow hickory smoked wild salmon sliced thin, sides of sliced lemons, capers, diced red onions and toast points.

The chef ’s blend of duck liver and cognac into an airy mousse served with toast points and aspic

Creamy Puree Bisque, with a touch of Sherry

Our chefs daily creation

topped with a blanket of Gruyere Cheese

Gulf Shrimp, on a bed of Romaine Lettuce, served with sliced tomatoes, and cucumbers with a side of cocktail, Bordeaux vinaigrette salad

Crisp romaine lettuce tossed in a traditional Caesar dressing with garlic croutons and parmesan cheese topped with pan seared chicken

Fresh Baby Greens and wedges of Fresh Roma Tomatoes tossed in Bordeaux Vinaigrette dressing then topped with walnuts topped with slices of pan seared Chicken tenderloins or Primer Tops Sirloin

Fresh Sliced tomatoes, crisp cold cucumbers, sweet sliced Red onions, a bed of lettuce, topped with Bordeaux Vinaigrette Dressing

Fresh wild salmon rolled in a mildly hot seven spice mixture pan seared and served over baby greens crispy cucumbers and sliced tomatoes.

Fresh baby spinach leaves tossed in traditional hot bacon dressing with a touch of brandy. Add shrimp $16

Heart of Romaine, with toasted walnuts, crumbled point reyes blue cheese, diced tomatoes, topped with a Bordeaux vinaigrette dressing or blue cheese dressing. Add shrimp $16

Lean tender chicken breast cooked to perfection and served on a fresh baked bun with French fries and all the trimmings. Does not include soup or salad.

Large Gulf shrimp sautéed with garlic, diced Roma tomatoes, basil, parsley, capers sauce, Rice and Vegetables

Fresh Tender chicken breast sautéed with artichoke hearts, garlic and gulf shrimp, In a citrus chardonnay sauce vegetables and rice

Filet mignon seared to perfection, finished in a wild mushroom Bordelaise sauce and paired with Roasted garlic baby potatoes and the chef’s selection of fresh vegetables

Colorado Rack of Lamb oven roasted in a pool of Thyme, garlic demi-glace, Served with fresh vegetable selection and roasted garlic baby potatoes

Succulent slow roasted sliced Napa Duck, in a pool of a dark rum and Banana Liquor reduction sauce, paired with caramelized banana spear, with fresh market vegetables and garlic baby roasted potatoes

Eastern Sea Scallops sautéed in a Garlic champagne butter sauce, Sides vegetables and rice

New York Steak seared to perfection then finished in a Green Peppercorn Brandy Sauce and accompanied with roasted garlic baby potatoes and the chef’s selection of fresh vegetables

Our signature curly pasta tossed with gulf shrimp or chicken with the chef selection of fresh vegetables in rich Dijon Mustard and white wine sauce