Willard Hicks

Roasted poblano peppers and sweet creamed corn, drizzled with jalapeno honey butter.

Phyllo-wrapped brie with roasted vegetables, garlic, dried fruit, house chutney, crostini and candied walnuts.

Fresh lump crab with sweet peppers, cilantro and tarragon on baby arugula with chipotle aioli.

Skinny fries with truffle oil and Parmesan.

Eight-ounce filet mignon.

Fourteen-ounce New York steak.

Eighteen-ounce ribeye steak.

Pappardelle pasta served stroganoff-style with braised short rib, mushrooms, red wine, demi-glace and balsamic glaze.

Fresh grilled salmon filet with broccoli, mashed potatoes and beurre blanc drizzle.

One-pound burger entree.

Manchego cheese, pancetta and cream.

Baked potato with candied bacon, chives, sour cream and grated cheeses.

Side dish.