GRILLED HALLOUMNI SALAD

Mixed Greens, Tomato, Cucumber, Crispy Pita Chopped Egg White, Green Goddess Dressing

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CRISPY WHITE TROUT

Lightly Blackened Gulf Trout, Anson Mills Grit Cake, Tasso Cream, Crispy Kale

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GLAZED DUCK

Pan Seared Duck Breast Sliced over Sauteed Brussels Sprouts and Fingerling Potatoes with Orange Sauce

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OSSO BUCO

Tender Braised Veal, Pomme Puree, Sauteed Baby Vegetables, Pan Jus, Gremolata

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STEAK FRITES

Creekstone Prime Bavette, House Fries, Au Poivre

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SALAD ADDITIONS

Shrimp: 18 Salmon: 22 Chicken: 12 Steak: 24 Duck: 18

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CHARCUTERIE BOARD

Chef’s Selection of Cured Meats & Artisan Cheeses with Seasonal Accompaniments

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SHORT RIB FONTINA RAVIOLI

Pesto, Roasted Garlic, Port Reduction, Lemon Whipped Ricotta

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DEVILED EGGS

Bacon, Chive, Smoked Paprika

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TOWERS BURGER

Short Rib & Chuck Blend on a Warm Potato Roll with Sliced Cheddar, Caramelized Onions, Lettuce, Tomato served with House Cut Fries & Peppadew Ailoi Add bacon 2

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