Fall/Winter 2011 boasts seasonal offerings in addition to long standing favorites, all sure to please your palate.
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Desserts and Appetizer/Entreé specials change daily.

Small plates and starters:

Alexander’s bbq shrimp for two   
Served with french bread

Lump crab cake, seasonal salsa

Deconstructed cajunese california roll  
Onigiri, marinated lump crab, avocado, aïoli wasabi, and toasted nori

Seared quail, grilled peach, vanilla bean sauce

Saku tuna, thai ginger sauce & crisp wontons

Artisanal cheese tray

Shrimp Étouffée, organic yellow grits

Shrimp & crawfish, tasso cream, grits

Crawfish zaza


entrÉes:

Chicken Zaza
penne pasta, sundried tomatoes & cream

Pecan crusted chicken, sauce meunière

Roast springer mountain chicken, crème fraiche & lemon confit pan sauce
floyd county idylwood potato mash

Tuscan lamb ragù
onion strewn polenta, parmesano reggiano & fried sage

Shrimp sauté with warmed greens
tarragon beurre blanc

LA shrimp étouffée, organic yellow grits

Seared scallops, pink peppercorn cream
carrot puree and fava beans

Lump crab, shrimp, & scallop trio
roasted corn sauce

N Y Strip, USDA prime, 14oz.
au jus, fresh horseradish compound butter*

Grilled filet of beef
gorgonzola butter and sauce marchand de vin*

Grilled filet of beef & shrimp*
new orleans bordelaise

Rack of lamb, herb crusted*
cabernet glaze, feta & mint studded cous cous

Pan seared duck breast, wine & citrus sauce
brunoise of heritage local apples ,autumn vegetable purée

Veal scallopine with crisp prosciutto
smoked mozzarella & fried sage