Romaine Lettuce, Fresh Parmesan Cheese, House-made Croutons, and our Caesar Dressing (GF)

Crisp Iceberg Lettuce, Bacon, Tomatoes, and House -made Blue Cheese Dressing GF

Artisan Greens, Seasonal Berries, Pickled Onions, Candied Almonds, and Goat Cheese with a Berry and Pomegranate Vinaigrette V (GF)

Heirloom Tomatoes, Fresh Mozzarella, and Garden Basil drizzled with a Balsamic Reduction V GF

Crisp Baguette Drizzled with Melted Butter and Sautéed Garlic

Ask Server

Fall interpretation – Pan-Seared Lump and Claw Crabcakes, Grapefruit, Pink Radishes, and a Mississippi Comeback Sauce

Grilled Filet Medallions on Toasted French Baguette Crostinis topped with Sundried Tomato Jam, Herbed Goat Cheese, and a Balsamic Reduction Drizzle

Quick Seared Sesame-Crusted Sushi-grade Tuna Loin with an Asian Slaw, Ponzu Sauce, and Wasabi (*GF)

Four U10 Roasted Sea Scallops atop Barley “Risotto” with Sundried Tomatoes and Spinach and a Balsamic Reduction GF

with Locally Made Sausage and Parmesan

With House-made Marinara and Curry Aioli

With Fire Roasted Corn, Pep-pers, Cheddar, and Cream Cheese served with Hand-fried Flour Tortilla Chips

Spring Rolls filled with House Smoked BBQ Pork and TBM Pimento Cheese served with a Honey Mustard Vinaigrette and Pickled Veggies. V

3 Selections with Seasonal Accompaniments

2 Meats / 3 Cheeses with seasonal accompaniments

Grilled NY Strip Sirloin with Roasted Fingerling Potatoes, Shallot Confit, Wine Braised Mushrooms, and a Brandy Cream Sauce with Herbed Oil GF

with Garlic Sautéed Spinach, Mashed Potatoes, and a Gorgonzola Fondue *GF (Fondue contains Gluten)

with Wild Rice Medley and a Shaved Brussel Salad with a Mustard Horseradish Cream Sauce GF

with Colorful Cauliflower, Mushrooms, Roasted Red Peppers, Watercress, and a Farro Primavera finished with Truffle Oil

with TBM Mac-n-Cheese and a House-made Peach Chutney *

Slow Cooked Grits, Mushrooms, and Bacon with a White Wine and Garlic Cream Sauce (GF)

8oz Grilled Angus Burger with Choice of American, Cheddar, or Swiss Cheese, Lettuce, Tomatoes, Onions on a Toasted Potato Bun

Six U10 Scallops atop Barley “Risotto” with Sundried Tomatoes, Spinach, Parmesan Cheese and a Balsamic Reduction

Choose any 3 sides (upcharge for Loaded Brussels) V

See Separate Menu or Ask Server

Ask Server for Details (Available Wednesday throu Friday Lunch)

See Separate Menu or Ask Server

Pommes Frites 5
Creamy Grits 5
Fingerlings 6
Sautéed Spinach 7
Mashed Potatoes 6
Farro Primavera 8
Barley “Risotto” with Sundries Tomatoes, Spinach and Parm 8