With stone-ground mustard and roasted red pepper coulis.

With white cheddar, caramelized onions, and soy jus.

Served with cocktail sauce, horseradish, and rémoulade (spiced mayonnaise sauce).

With cabernet veal jus.

With white cheddar, crispy onions, and au jus.

With pickled ginger, wasabi, and soy sauce.

With herb butter and caramelized onions.

With house-made Carolina BBQ on a pretzel roll.

Hearts of romaine with Parmigiano-Reggiano and herb croutons.

Iceberg lettuce with tomatoes, toasted walnuts, Asian pears, and Maytag blue cheese dressing.

With smoked Gouda, ditalini pasta, and toasted garlic crust.

With smoked bacon and toasted garlic crust.

With butter, cream, salt, and pepper.

With triple berry compote.

500 ml.