weekday additions to the dinner menu – tuesday to thursday august 26th – 28th

burrata, fried jersey tomatoes, crispy prosciutto, toasted pistachios, over arugula with balsamic drizzle

crab stuffed flounder with lemon butter sauce, mashed potatoes and vegetables

6 oz filet roasted tomato demi glace, mashed potatoes and sautéed spinach

lemon berry mascarpone cake

individual red velvet cake with cream cheese icing

hot and honey peach cheesecake

mississippi mud pie