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Three Courses - $35 Per Person
Nightly, September 28th - October, 8th


Classic Vichyssoise
Chilled Potato and Leek Soup with Crispy Prosciutto and Chives

Endive and Artesian Greens Salad
Sprinkled with Candied Walnuts, Granny Smith Apples
and Crumbled Bleu Cheese Dressed with Balsamic Vinaigrette

Ahi Tuna
Soy and Citrus Glazed Ribbons of Sushi Grade Ahi Tuna with Avocado-Wasabi Aioli Fresh Ginger, Thinly Sliced Cucumber, Daikon Radish and Fried Wonton Strips

Panko Encrusted Fried Shrimp
Served Over Grilled Cheddar Grit Cake with White Wine and Goat Cheese Cream Sauce Blended with Tomato, Scallions, Bacon and Garlic


Seared Jumbo Scallops
Seared Scallops Over Sweet Pea Puree Sprinkled with Crispy Pancetta Served with House Made Smoked Gnocchi
and Parmesan Cream Sauce

European Sea Bass
Pan Seared and Served with Marinated Wild Mushrooms Over Lemon and Basil Risotto Finished with Warm Tomato and Garlic Vinaigrette

Chicken Piccata
Lightly Breaded Medallions of Breast of Chicken Sautéed in Butter, White Wine, Lemon and Capers Served Over Linguine

Filet Mignon Oscar
Petite Black Angus Filet Topped with Lump Crab, Grilled Asparagus and Béarnaise Sauce Served with Potato Mash


White Tiramisu
Lady Fingers Dipped in Bailey’s Irish Cream and Butterscotch Schnapps Layered with Mascarpone Mousse and
Finished with Raspberry Coulis

Cinnamon Peach Puff Pastry Tart
Salty Caramel Sauce and Whipped Topping

Almond Amaretto Cheese Cake
Chocolate Ganache and Toasted Almonds


Served 11:00 - 2:15 Monday - Friday

Fall Artesian Greens Salad* 11
Artesian Greens with Bartlett Pears, Dried Figs Roasted Whole Almonds and Gorgonzola Cheese Dressed with Apple Cider Vinaigrette

Blackened Shrimp and Grits* 13
Blackened and Seared Shrimp Served Over Creamy Grits Infused with Fresh Yellow Corn and Sherry Sauce

Shrimp Amaretto 15
Butterfly Shrimp Lightly Tossed in Flour, Sautéed in Butter Finished with Brandy, Amaretto, White Wine and Orange cream Sauce Served Over Jasmine Rice and Baby Carrots, Sprinkled with Toasted Almonds

Pan Seared Swordfish* 15
Seared with an Apricot Mustard Glaze Served Over Rice Pilaf with Haricots Verts and Baby Carrots

Ahi Tuna Sandwich 14
Sesame Seared Ahi Tuna on Kaiser Roll with Napa Cabbage Slaw Ginger, Cucumber and Wasabi Crème Served with Fingerling Potatoes

Chicken Piccata 15
Lightly Breaded Medallions of Breast of Chicken Sautéed in Butter, White Wine, Lemon and Capers Served Over Linguine

Southwestern Chicken Caesar Wrap 13
Sautéed Breast of Chicken, Romaine Tossed in Cajun Caesar Dressing Parmesan Cheese, Baby Croutons in Flour Tortilla Served with Rosemary Fries

Grilled Angus Beef Tips* 16
Served with Garlic Potato Mash and Grilled Asparagus Finished with Bleu Cheese Cream Sauce, Peppers and Onions

Steak au Poirve 15
Peppercorn Encrusted Flat Iron Steak Served Over Handmade Pappardelle Pasta with Oyster, Beech and Button Mushrooms Finished with Brandy Cream Sauce

White Bean and Veggie Burger 11
White Beans Blended with Red Onion, Bell Peppers, Lemon and Herbs Panko Crusted and Fried Served on Brioche Bun with Garlic Aioli, Lettuce, Tomato and Onions

 Vegetarian Available Upon Request
Gluten Free*

View The Full Lunch Menu

Make Reservations at (904) 398-8989
Online Reservations