• Fried Brie
    Triple cream Brie cheese wrapped and lightly fried in phyllo dough, accompanied by cinnamon crostini, apple sauce and golden raisins.
  • Gnocchi ala Pesto
    Crispy sautéed potato dumpling with pesto crema and roasted tomato coulis.
  • Signature Lavosh
    Topped with shredded Havarti and roasted garlic.
    *Add shrimp, andouille sausage or grilled chicken
    *Add sundried tomatoes, sweet red onions, artichokes, spinach, Kalamata olives, Feta cheese, portobella mushrooms, chipotle lime or pesto aïoli.


  • Artichoke Dip
    Bubbly cream cheese dip topped with Parmesan cheese. Served with crispy wontons.
  • Cream Cheese Crab Cakes
    Crisp, creamy crab cakes topped with chipotle lime aïoli.
  • Tenderloin Lollipops
    Bite-sized beef tenderloin topped with Bleu cheese, caramelized pears and onions.
  • Chef’s Cheese Plate
    Chef’s select choice of artisan cheeses and accompaniments.
    Market Price


  • Pesto Parmesan Stuffed Summer Squash
    Fresh zucchini and yellow squash stuffed with creamy pesto and Parmesan then baked to perfection.
  • Portobella Cranberry Chicken Crostini
    Tender chicken breast mixed with portobella mushrooms and dried cranberries. Served on olive oil crostini.
  • Bacon Wrapped Duck Tenderloins
    Roasted and topped with spicy apricot marmalade.
  • Smoked Salmon Prosciutto Rolls
    Norwegian cold smoked salmon wrapped around cucumber, avocado and roasted pepper. Topped with tzatziki sauce.


  • Creamy Tomato Basil Soup
    sm. $4 lg. $7
  • Chicken Marsala and Wild Rice
    sm. $4 lg. $7
  • Spinach Salad
    Fresh spinach salad with Feta cheese crumbles, red onions, carrots, fresh raspberries and brown sugar cinnamon pecans, tossed in a raspberry vinaigrette.
    sm. $4 lg. $7
  • Caesar Salad
    Fresh romaine lettuce tossed in house-made caesar dressing topped with croutons and Asiago cheese. Anchovies available on request.
    sm. $4 lg. $7
  • Greek Wedge Salad
    Iceberg lettuce topped with Feta cheese, Kalamata olives, marinated tomatoes and greek vinaigrette.
    sm. $4 lg. $7


  • Black Bean Cake and Portobella
    Homemade black bean cake served open faced on a roasted portobella in red miso broth. Topped with Cotija cheese.
  • Eggplant Rollatini
    Thin sliced eggplant stuffed with Boursin cheese, spinach and eggs. Roasted and served with sweet and spicy marinara.
  • Shrimp and Grits
    Our take on a southern classic with brown butter garlic shrimp and creamy dill Havarti grits.
  • Cognac Pork Tenderloin
    Roasted pork tenderloin topped with our signature cognac demi-glacé and caramelized pears served with roasted potatoes and chef’s vegetables.
  • Sundried Tomato and Prosciutto Chicken
    Seared chicken breast smothered in portobella mushroom and prosciutto sauce allemande on roasted pepper polenta.
  • Maple Leaf farms Duck Breast
    Crispy skin duck breast paired with mushroom cigar, currant demi and Bleu cheese asparagus.
  • Honey Pepper Salmon
    Honey and black peppercorn glazed baked salmon with tarragon risotto and honey saffron drizzle.
  • Blackened Mahi Mahi Gratin
    Blackened Mahi Mahi topped with crab, Parmesan and spinach. Served with roasted pepper polenta, roasted tomato coulis and topped with sauce béarnaise.
  • Lamb Osso Bucco
    Slow braised lamb shank served with truffle whipped mashed potatoes, braised red cabbage, roasted root vegetables in a rich pan demi-glacé.
  • Chef’s Fresh Catch
    Fresh, flown in fish with chef’s daily preparation.
    Market Price
  • Filet Mignon
    Aged Angus choice filet served with roasted potatoes and chef’s vegetables.
  • 21 Style
    Topped with Burgundy demi-glacé and caramelized onions.
  • Maytag Black and Blue
    Cajun spiced and topped with Maytag Bleu cheese cream and crumbles.
  • Bistecca
    Crowned with 3 scampi shrimp and Parmesan cheese.
  • Bourbon Glazed Mushrooms
    Topped with bourbon glazed mushrooms and served with truffle risotto and asparagus.
  • Oscar
    Topped with succulent crab, homemade béarnaise sauce and asparagus.
  • Surf and Turf
    Add an 8 oz. lobster tail to any filet.
    Add 30
*$5 charge to split full plate entrées. Half plates do not split.