TRADITIONAL HOUSE SALAD

CHEESE TOAST

HOUSE SMOKED SALMON

HICKORY GRILLED ARTICHOKE

SEASONAL VEGETABLE

SPINACH & ARTICHOKE DIP

HAND-CUT FRENCH FRIES

DIRTY RICE

BAKED POTATO

COUSCOUS

CHEESEBURGER

Fresh-ground chuck with Cheddar, tomato, lettuce and onion on a house-made bun

BILTMORE CHICKEN SANDWICH

Grilled chicken with melted Jack, red onion, tomato and arugula

HOUSE-MADE VEGGIE BURGER

Brown rice, black beans and oat bran recipe with sweet soy & melted Jack

GULF COAST FISH SANDWICH

Crispy Grouper with red onion and Thousand Island dressing on a house-made bun

FAMOUS FRENCH DIP

Roasted prime rib, thinly sliced and piled high on a house-made French roll

GRILLED CHICKEN SALAD

Mixed greens and tortilla strips with honey-lime vinaigrette and peanut sauce

PAN SEARED SCALLOP SALAD

Jumbo sea scallops served with beets, avocado and mâche

CAESAR SALAD

Crisp romaine with Reggiano, rustic croutons and our Caesar dressing.

CHOPPED SUNBELT SALAD

Roasted chicken, ham, Cheddar and crisp chopped vegetables

THAI STEAK & NOODLE SALAD

Marinated filet with fresh noodles, avocado, mango and fresh herbs in Thai dressing.

TODAY'S SIMPLE GRILLED FISH

Filleted in house daily, served with seasonal vegetable

GRILLED LOUP DE MER

Roasted Marcona almonds, served with green beans and olive relish

PAN FRIED ROCKFISH

Served with dill tartar, thick-sliced tomato and coleslaw

SEARED AHI TUNA

Served with citrus ponzu and coleslaw

JUMBO LUMP CRAB CAKES

With Pommery mustard sauce, coleslaw and vine-ripened tomatoes

ROTISSERIE CHICKEN

Half a roasted chicken with crushed herbs, served with Louisiana-style dirty rice

BARBECUE RIBS

Slow-cooked, fall-off-the-bone pork ribs, with hand-cut French fries and coleslaw

DOUBLE-CUT PORK CHOP

Cured in house and hardwood grilled, served with Louisiana-style dirty rice

RUTHERFORD RIB-EYE

22 oz. charbroiled bone-in rib-eye, served with Campari tomatoes and blue cheese

ROASTED PRIME RIB

Aged prime rib roasted on the bone, served with French fries

CENTER-CUT FILET

Center-cut beef tenderloin, served with seasonal vegetable

WARM FIVE-NUT BROWNIE

APPLE WALNUT COBBLER