Our Menu

Feeds Two

Filet Mignon, Mushroom Duxelles, and Truffle Puff Pastry, finished with Madeira Glaze and Horseradish Crème Fraîche.

Slow-braised Bison Short Rib, Charred Sweet Corn, and Crisp Slaw. Served with a spicy Peach Glaze.

North Atlantic Lobster tail sautéed with penne pasta, Chardonnay, herbs, and a trio of cheeses.

Tiger shrimp boiled in Cajun spices, served with an Absolut Citron cocktail sauce and remoulade.

Two French Cut Lamb Chops, lightly smoked, seasoned with a Mild Rub, and finished with a Mint-Mustard Infused Sauce.

Sautéed in a garlic butter sauce.

Served Half Dozen or Full Dozen, with Horseradish, Cocktail Sauce, and Champagne Mignonette.

North-Atlantic Lobster sautéed in Garlic Butter, Parsley, and Chef's Cajun Spice Blend. Topped with Parmesan Cheese.

North-Atlantic Lobster, Jumbo Crab Meat, Fresh Herbs, and Italian Bread Crumbs, pan seared and served with Lemon Beurre Blanc Sauce.

Six Duck Drumettes, seasoned, fried, and tossed in Black Truffle Oil.

Blackened Tuna served with Wasabi, Ginger, and Seaweed Salad.

Your choice of either Four Cajun-Style Sautéed Shrimp and Chicken Andouille Sausage or Two Grilled Quail, served over Cheddar Cheese Grits.

Feeds 4 | Four Grilled Lamb Chops, Cajun Grits, Lobster Mac & Cheese, Crab Claws, and Shrimp Cocktail.

Feeds 4 | Tiger Shrimp, Fresh Oysters, Crab Claws sautéed in a White Wine Butter Sauce, and a Whole North-Atlantic Lobster Tail.

Southern Bisque with Louisiana Crawfish, Cajun Spices, and a splash of Sherry.

With chicken and sausage.

Fresh Spinach Salad with Onions, Tomatoes, and Boiled Eggs. Topped with a warm Bacon Vinaigrette Dressing.

Iceberg lettuce, honey smoked bacon, crumbled blue cheese, teardrop tomatoes, and onions served with blue cheese dressing | * dressing substitutions available *

Romaine Lettuce and Parmesan Cheese tossed in a Caesar Dressing, topped with a Fried Parmesan Crisp and Anchovies.

Airline Chicken, Romaine Lettuce and Parmesan Cheese tossed in a Caesar Dressing, topped with a Fried Parmesan Crisp and Anchovies.

Heirloom Tomatoes, fresh Mozzarella, Basil, and Raspberry Jalapeño Vinaigrette Dressing.

Miso-glazed Halibut served with Teriyaki Mixed Vegetables, and topped with a Micro Green Salad.

Four French Cut Lamb Chops marinated in Chef's Seasoned Blend, prepared medium rare. Served over Mushroom Risotto with a side of Mint-Mustard Infused Sauce.

Whole North-Atlantic Lobster Tail, four Jumbo Shrimp, and Jumbo Crab Meat, steamed in Chef's Cajun Spice Blend. Served over Fettuccine Alfredo and Sautéed Spinach. * DEXTER'S FAVORITE *

Pan Seared Sea Bass, on a bed of Mixed Greens and Lump Crab Meat. Finished with a Burgundy Cream Sauce.

Airline Chicken Breast or Tiger Shrimp sautéed over Penne Pasta with a Spinach, Tomatoes, and Parmesan Cheese. Finished with an Alfredo Sauce.

18oz Ribeye Steak served with Sautéed Fingerling Potatoes and Asparagus.

Grilled Whole Pineapple Half, seasoned with Black Truffle Oil, Garlic, and Chef's Seasoned Blend. Stuffed with Sautèed Spinach, Mushrooms, and Rice Pilaf. * VEGETARIAN *

16oz Bone-In Pork Chop finished with a Buffalo Trace Smoked Jalapeño and Peach Bourbon Glaze. Served with Sautéed Fingerling Potatoes and Carrots.

Herb Crusted Duck Breast, pan seared, over Rice Pilaf and finished with a Sweet Thai Chili Sauce.

Chef's Cut 8oz Prime Filet or 10oz Bone-in Prime Filet served with a Loaded Baked Potato and finished with a Béarnaise Sauce.

Blackened Red Snapper topped with Jumbo Shrimp over Rice Pilaf, finished with a Brown Butter Sauce.

North-Atlantic Lobster Stuffed Ravioli sautéed in a Lemon Beurre Blanc. Topped with an Arugula Salad and drizzled with a Balsamic Glaze.

Salmon seasoned with Chef's Cajun Spice Blend over Rice Pilaf, topped with Lump Crab Meat and finished with a Bourbon Sauce.

10oz Bison Filet served with Yukon Gold Garlic Mashed Potatoes, Caramelized Carrots, and served with a side of Chimichurri Sauce.

Two Elk Chops in a Mild Chili Rub. Served with Mashed Potatoes and Sautèed Vegetables. Finished in a Bourbon Glaze.

16oz Strip Steak with Sautéed Fingerling Potatoes and Asparagus.

32oz Tomahawk ribeye served with sautéed fingerling potatoes and house vegetables. *Carved Tableside*

Wagyu Ground Beef, Caramelized Onions, Beefsteak Tomatoes, Pepper Jack & Smoked Cheddar Cheese on a Pretzel Bun with Vault Burger Sauce and Steak Fries.

Six Cupcakes

Served with fresh seasonal berries.

True vanilla bean custard finished with a caramelized sugar crust.

With a Bourbon Cream Sauce and garnished with a White Chocolate Caramel Glaze. Topped with Smoked Bacon Vanilla Ice Cream.

Feeds two

In a pot full bubbling magic, Chicken Breast the True, Chicken Sausage the Zesty, and White Rice the Fluffy cooked up a storm! Together, they made a Gumbo tale so tasty, it's like a flavor adventure in every spoonful!

Soon, the Round Table of Cheese came together and sautéed through fields of golden Penne Pasta to create a Mac and Cheese masterpiece fit for the cheesiest dreams!

Over in the Flatbread Kingdom, Pepperoni the Bold, Three Cheese the Wise, and Diced Tomatoes the Sweet embarked on a crispy adventure! With Tomato Basil Sauce by their side, they cooked up a Flatbread Pizza Legend, a delicious tale that's told in every tasty slice!

Meanwhile, in the Burger Kingdom, a tiny hero named Junior Patty led the charge! With Caramelized Onions the Sweet, Tomatoes the Juicy, and American Cheese the Melty, they created a Burger fit for royalty; atop a Pretzel Bun throne! And marching alongside them were the noble Steak Fries, ready to join in the feast fit for tiny Kings and Queens!

In the land of sizzling skillets, Prime Petit Filet Bites joined forces with Loaded Mashed Potatoes the Creamy to create a meal fit for the bravest of young knights! Together, they crafted a dish that promises a hearty and flavorful adventure with every bite!