Jack Fry's

Broiled in garlic butter with croutons and grated Parmesan cheese

Shaved beef tenderloin, capers, olive oil, black pepper, Dijon crema and fingerling potato chips

Pan-seared scallops with bourbon sorghum bacon jam, pickled Fresno chilis, fine herbs and mint

Breaded oysters with Weisenberger grits, country ham beurre blanc and green onions

Hazelnuts, Mission figs, bourbon-smoked black pepper, honey and pomegranate molasses with cranberry walnut bread

Sautéed shrimp in red eye gravy with country ham, cremini mushrooms and tomatoes over Weisenberger grits

Gem lettuce, English cucumber, radish, asparagus tips and pickled shallots in champagne vinaigrette

Roasted red beets, Gorgonzola, spring mix greens, sherry vinegar reduction and spiced candied pecans

Creamy Parmesan dressing, bourbon-smoked black pepper, crushed pine nuts and garlic pecorino brioche crumble

Bibb lettuce in basil-Dijon vinaigrette with melted brie and toasted almonds

Pan-seared Berkshire tenderloin, baby cauliflower, Swiss chard, toasted couscous and cherry tomatoes

Lobster claw and market fish in tomato, white wine and fennel-infused shellfish broth with potatoes and grilled baguette

Brown butter gnocchi with fava beans, English peas, asparagus, Meyer lemon pesto, tarragon and Grana Padano

Whipped goat cheese mashed potatoes, broccoli, sorghum bacon jam and crispy tobacco onions

Pistachio-encrusted Pacific salmon over risotto and sautéed spinach with tomato-chive beurre blanc

Freebird Farms semi-boneless chicken breast with spring vegetable medley and herbed poulet jus