Chef Josh Moore

Butter poached Virginia oysters, crispy prosciutto, thyme, shallot, capers, sourdough…..black pepper & fennel rubbed Prime tenderloin, charred sweet peppers, horseradish & dijon sauce…..Calabrian chili blackened shrimp, linguine, arugula, Parmesan panko, creole cream

15 day dry aged Berkshire pork chop pan seared with brown butter, garlic, shallots, thyme, white wine…. Calabrian chili, garlic & basil marinated swordfish skewers, lemon arugula salad, feta, Kalamata olives