Upper Deck Menu (Friday & Saturday Only)

twelve raw or charbroiled oysters served with garlic & herb Parmesan butter

$25

five colossal shrimp sautéed in an andouille sausage red-eye gravy, served with garlic butter toast points

$15

served with fresh thyme, honey, cracked pepper, celery, and tri-colored carrots

$12

stuffed with asparagus, fresh mozzarella, and herb olive oil with capers

$17

romaine, aged Parmesan, and croutons in a creamy Caesar dressing

$14

seasonal crispy greens topped with butternut squash, seasonal fruits, toasted pepitas, and red onion with a balsamic vinaigrette

$14

with ground sausage, potatoes, kale, and cream; topped with smoked bacon and Parmesan

$7

$14

traditional French steward bone-in airline chicken breast, braised in white wine, fresh herbs, mushrooms, carrots, and onion; served with sweet potato purée

$27

served in apple cider glaze with savory cipollini onion; caramelized apples, aromatic herbs, roasted brussels sprouts and butternut squash

$28

served with chef's potatoes au gratin and grilled heirloom tomato and green beans

$43

served with sautéed spinach, onion, bacon lardons, grilled leeks, pickled red onion, and whipped garlic potatoes

$46

layers of bittersweet, milk, and dark chocolate in a bittersweet chocolate crust

$7

served with crumble topping, ice cream, and caramel sauce

$7