*Grapevine Black Angus House Filet
or Filet Au Poivre 32
8 oz. U.S. Prime black Angus filet served with roasted fingerling potatoes, chef's choice of vegetables, and a choice of a crawfish demi-glace or a creamy Stilton blue cheese sauce.
Suggested wine: Stratton Lumis Cabernet
*Black Angus Filet & Maine Lobster Tail 44
8 oz. U.S. Prime black Angus filet and Maine lobster tail served with garlic mashed potatoes, chef's choice of vegetables, and drawn butter.
Suggested wine: Location F
*Double Cut Pork Chop 29
14 oz. double cut pork chop served with sweet potato crawfish and andouille hash, chef's choice of vegetables, and an orange pepper glaze.
Suggested wine: Cotes du Provenance Rose
*Herb Scented Rack of Lamb 32
New Zealand lamb served with truffle mashed potatoes, chef's choice of vegetables, and a brandy peppercorn demi-glace.
Suggested wine: Earthquake Petit Syrah
Grapevine Chicken 28
Traditional French-cut roasted chicken breast with apple, caramelized onions, and cream cheese stuffing and hard cider demi-glace. Served with red wedge potatoes and chef's choice of vegetables.
Suggested wine: Alexander Valley Merlot
*Gulf Fish Amandine 28
C atch of the day prepared
pan seared and topped with a brown butter Almondine and jumbo lump crab meat. Served with chef's choice of vegetables and popcorn rice.
Suggested wine: La Crema Chardonnay