Slow-braised bone marrow shank topped with bacon marmalade, served with citrus salad and grilled French baguette

Tiger shrimp sautéed with shallots and garlic in a white wine butter sauce

Thinly sliced smoked beef filet with citrus salad and shaved gouda cheese.

2 Fresh lump crab cakes delicately pan-seared and paired with a vibrant pineapple sriracha that balances sweetness and heat

Five classic deviled eggs topped with A-5 Japanese Wagyu and smoked salmon

Marinated drumettes in a bold spiky jerk sauce served with Mango salsa and grilled pineapple

Red Snapper and Shrimp cured in a citrus juice blend served with fried plantains

Romaine lettuce with croutons and classic Caesar dressing

Crisp iceberg lettuce with red onion, hard-boiled egg, cherry tomatoes, bacon, and blue cheese dressing

Creamy lobster and tomato bisque finished with chopped fresh lobster

Slow-simmered beef broth with caramelized onions and a baked Gruyère pastry crust

Blend of Arugula watermelon brie strawberries and candied walnuts with a refreshing blackberry vinaigrette

béarnaise sauce, Red wine Demi, Black peppercorn, Creamy Horseradish, Bone Marrow

French Fries, Baked Potato/sweet

Sautéed Brussel Sprouts, Garlic Mashed Potatoes, Cowboy Corn

Roasted Pepper Risotto, Mac and Cheese, Cream Spinach, Mushrooms, Lemon pepper Asparagus, Truffle Fries

Four Cheese Lobster Mac, Creamy Lobster Risotto

A melt in your mouth Chilean Seabass draped in sundreid tomato butter served over roasted red pepper risotto and Asparagaus with a lemon cream sauce

A tender rack of lamb messged with Dijon and wrapped in a crisp panko crust resting atop Creamy garlic mashed pottos sauteed spinach and a deep sultry red wine demi glaze

Slow‑braised short rib so tender it practically gives in at the touch, served over silky garlic mashed potatoes with charred baby onions and glazed carrots. All finished with a dark, seductive red wine demi‑glace

An 8oz home made perfect prime beef patty crowned with crispy fried onions molten cheddar cheese crisp lettuc and tomato, topped with smoky aioli and a brioche bun.

Rigatoni in a creamy mushroom sauce with shredded short rib and fresh spinach, finished with a drizzle of white truffle oil

A 24‑hour brined, bone‑in pork loin grilled to a perfect blush, set over sweet potato mash and sautéed greens. Finished with a sultry cherry chutney that brings sweet heat to every bite

Cajun‑spiced salmon seared to a tempting crust, lounging over a vibrant medley of sautéed vegetables. A bold, silky crawfish cream sauce drapes over the top

Juicy roasted airline chicken bathed in a creamy roasted garlic sauce, paired with sweet potato mash and sautéed mixed greens

Grilled elk rack served with petite glazed carrots, charred artichoke, and a deep red demi‑glace

Deconstructed Banana split Caramelized banana segment, Henry’s Homemade ice cream, rich chocolate ganache, and bright strawberry compote. Finished with crunchy candied nuts, shaved white chocolate and fresh whipped cream. Served with housemade brown butter caramel and chocolate liqueur sauces

A composition of bourbon steeped peaches, brown butter crust, and smoked cinnamon spice, complimented with fresh butter pecan ice cream

Delicate vanilla shortcake layered with a vibrant fresh strawberry compote, gently infused with a hint of Grand Marnier. Finished with billows of lightly sweetened whipped cream

Espresso dipped Oreos, layered with lightly whipped mascarpone cream dusted with cocoa powder

Home-made chocolate cake with molten ganache served with vanilla ice cream

Two Layers of moist carrot cake, cream cheese frosting, crusted with toasted pecan and walnuts, with a pineapple drizzle, lace cookie with Cinnamon ice cream

A rotating indulgence—always rich, always tempting, always worth giving in to