Soups, Starters, and Shareable Side
Classic French Onion Soup
Soup of the Day
Grilled Portabella Appetizer
Char-Grilled, Jumbo Portabella Cap, Served On a bed of Jalapeno-Jack Grits
Fresh Steamed Asparagus with Hollandaise Sauce
Lobster Mac n’ Cheese
Rich & Creamy Shells and Cheese with Bacon Crumbles and Chunked Lobster
From the Archives of the Historic Hotels of America, our most recent interpretation of the First dish Served in the Crescent Hotel.
Farm to Table Platter
A Celebration of our Local Farmer’s Market. Ask service staff for today’s selections and preparation details.
Served with a trio of dipping sauce
Farm Fresh Salads
The Creamy Caesar
Ribbons of Romaine tossed with our Creamy Rendition of a classic Caesar dressing
Field of Greens Salad
Local Greens with Chunked Feta, Garden Herb Dressing, Carrot Curls, Shaved Onion & Grape Tomatoes.
+Grilled 6oz. Chicken Breast
+Grilled 7oz. Scottish Salmon Filet
Harvest Spinach Salad
Local Greens with Chunked Feta, Garden Herb Dressing, Carrot Curls, Shaved Onion & Grape Tomatoes
+Add Grilled 5oz Chicken Breast
+Grilled 5oz Scottish Salmon Filet
Signature Steaks & Chops
Ten ounce Beef Tenderloin Grilled to order & finished with Chive Garlic Compound Butter. Served with Smoked Gouda Mashed Potatoes
16 ounce Center Cut Strip Loin, Grilled to order & finished with Chive Garlic Compound Butter. Served with Smoked Gouda Mashed Potatoes
Apple Wood Pork Chops
Two 5 ounce Chops Wrapped in Apple Wood Smoked Bacon & Pan Seared with a Brandy Apple Onion Compote. ~Smoked Gouda Mashed Potatoes
Kobe Beef Burger
A Half Pound of genuine ground Kobe Beef. Seared to order and served on a Brioche bun with Lettuce, Tomato, and Onion. Served with a side of Seasoned Steak Fries.
Fresh Fish & Sea Features
Pan Fried Panko Grouper
Eight ounce Grouper Filets, Shrimp Tomato Butter Sauce over Avocado Risotto
Grilled Scottish Salmon
Seven Ounce Scottish Salmon Filets, Lightly Seasoned with Sea Salt & Black Pepper. Served over Avocado Risotto.
Shrimp and Scallop Pasta
Jumbo Shrimp and Scallops tossed in a Rich Cream Sauce with Tomatoes and Tarragon over Spinach Fettuccini
Grilled Vegetable Pasta
Grilled Planks of Farm Fresh Squash and Zucchini, served over Tri-Flavored Rotini with Garlic and Olive Oil
White Chocolate Bread Pudding