45 Bistro

Beef carpaccio with Dijon aioli, shaved Parmigiano Reggiano, spinach chiffonade and crispy capers

Escargot sautéed in herbed white wine butter with sun-dried tomatoes, slow roasted elephant garlic cloves and grilled baguette

Pan seared diver scallops with Applewood smoked bacon and sweet corn ragout, crispy shoestring potatoes

Wild Georgia Shrimp with stone ground grits, tasso gravy and crispy Vidalia onion rings

Tuna carpaccio with dill shallot aioli, crispy capers and Bermuda onion relish

Ahi tuna on a baked flour tortilla with fresh avocado, plum sauce, wasabi vinaigrette, spicy yum-yum sauce, chives and toasted sesame seeds

with raspberry coulis

Toasted meringue, bourbon butter creme, ganache, chopped Georgia Pecans

Atlantic salmon crusted with sun-dried tomato pesto, herbed bread crumbs, over toasted orzo with sautéed spinach, citrus beurre blanc

Brick oven roasted free range chicken breast with creamy wild mushroom risotto, fresh vegetables and Marsala jus

Local shrimp, scallops, clams, mussels, fresh fish, lobster tail in a tomato, fennel, leek, lobster broth

Pan-seared breast, confit thigh and leg with sautéed escarole, roasted baby beets, carrots with roasted duck gastrique

Black angus filet mignon, seared au poivre, with gorgonzola gratinee pomme frites, fresh arugula, and tarragon roasted garlic aioli

Grilled rack of lamb with saffron risotto, sauteed baby carrots, gremolata, mint yogurt, and fig demi-glace

Quinoa crusted, pan seared, with goat cheese gratinéed creamed spinach and sun-dried tomatoes

Espresso dusted and grilled, with roasted fingerling potatoes, sautéed asparagus, herbed demi glace

Roasted golden and ruby beets marinated in a champagne vinaigrette with Belgian endive, praline walnuts, chèvre

Bibb lettuce with candied hazelnuts, grapefruit sections, watermelon radish, gorgonzola cheese and Ice wine vinaigrette

Boston red leaf lettuce with diced tomatoes, crispy shoestring potatoes, balsamic vinaigrette and your choice of Maytag bleu cheese or herbed chevre

Crispy burrata on a bed of arugula with port-poached pears, toasted pine nuts, and warm bacon vinaigrette

Grilled hearts of romaine, garlic herb croutons, shaved Parmigiano Reggiano, Caesar dressing

Brick-oven roasted with cippolini onions and lardons

with tarragon and roasted garlic aioli

with white truffle and Parmigiano Reggiano