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Soup du jour

Lobster and Crab Bisque


Blue lump crab meat, focaccia crostini

French Onion Soup en Croûte


White wine, brandy caramelized onions, gruyere cheese.

Creamy Potato Soup


Creamy Russet potatoes, sauteed onions, cheddar cheese. Served with Bacon bits

Ginger Coconut Carrot Soup (V)


Coconut milk, ginger, roasted carrots.


Roasted Beet Salad (GF)(V)


Roasted beets, goat cheese mousse, arugula citrus vinaigrette and fresh horseradish

Burrata Caprese Salad (GF)


Tomatoes, basil, burrata mozzarella, olive oil, balsamic reduction, served over arugula.

Caesar Salad


Romaine lettuce, classic Caesar dressing with homemade herb croutons with shaved Parmigiano Reggiano cheese.

House Salad (VE)


Mixed greens, grape tomatoes, cucumbers, toasted almonds, sherry vinaigrette.

Tapas (Small Plates)

Scallops (GF)


U-10 Pan Seared Scallops, corn puree, cauliflower puree, citrus vinaigrette.

Charcuterie For 2


Manchego, brie, goat cheese, salami, hot soppressata mixed nuts & dark chocolat. Served with Fresh fruit.

Mussels Fra ‘Diavolo


Spicy mussels, tomatoes, white wine, grilled ciabatta.                                       

La Malbec Baked Brie en Croûte


Brie cheese, honey, dried cherries & pistachios. Served with Apple slices.                                   

Tuna Poke**


Sushi grade tuna, over avocado, served with wonton chips.

Albondigas (Spanish Meatballs) (VE)


Pan fried soy protein, herb seasonings, served with choice of marinara or Asian sesame sauce.

Wild Mushroom Arancini


Shiitake, oyster and cremini mushroom risotto.

Shrimp Shooters


Crispy shrimp, sweet chili sauce, sriracha ranch.

Chicken Empanadas


Pastry crust stuffed with savory chicken, green peppers and cheddar cheese. Served with chimichurri sauce on the side.

Patatas Bravas (VE) (GF)


Roasted potato wedges, smokey romesco sauce & chimichurri

Chef Featured

Oyster Rockefeller


Baked oysters, topped with a rich cream, green herbs, and panko, garnished with a lemon wedge.

Lump Crab Crusted Corvina (Sea Bass)


8 oz Corvina with Blue lump Crab meat crusted top, corn and green peas Risotto.   Served with Lemon caper beurre Blanc sauce.

Larger Plates

Certified Angus Tenderloin (GF)


8 oz Certified angus filet, fingerling potatoes, shaved brussels sprouts,roasted garlic, compound butter.

Seafood Risotto


Scallops, tiger shrimp and lobster claw meat served over house made risotto.

Halibut (GF)


8 oz South Pacific Seabass, served with confit tomatoes, citrus brussels sprouts.

Roasted Lamb Chops (GF)


Half rack lamb Chop (10 oz) Sous Vide. Served over mushroom risotto & chimichurri sauce.

Tomahawk Pork Chops (GF)


16 oz Double boned chop, corn puree, asparagus.

Seafood Linguine


House made linguine served with sea scallops, tiger shrimp, in a white wine garlic sauce.

Salmon (GF)


8 oz Salmon over ratatouille, cauliflower puree, curry lemon beurre blanc.

Pan-Seared Branzino


8 oz Salmon over ratatouille, cauliflower puree, curry lemon beurre blanc.

La Malbec Sorrentinos (A)


House made raviolis stuffed with spinach, ricotta and walnuts in a blue cheese,
mushroom and bacon cream sauce.

Roasted Chicken Breast (GF)


8 oz Chicken breast, celeriac puree, confit cippolini onions, roasted carrots, chicken jus.

Beef Tenderloin Stroganoff (CAB)


Filet mignon, caramelized onions, shitake, oyster, cremini mushrooms and brandy cream sauce over handmade pasta.

Pesto Pasta (V)


House made linguine with pesto sauce, garnished with pine nuts.

Eggplant au Gratuin (VE) (GF)


Ratatouille filled with plant soy Bolognese and panko.

*Add side of sautéed mushrooms and cippolini onions to any dish*


* Add Sautéed Asparagus to any dish.


Additional vegetarian dishes can be made by request.

**These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness**

**Before placing your order, please inform your server if a person in your party has a food allergy**


Crème Brule’


Blueberry Mascarpone Cake.


Blueberry drizzle and chantilly.

Bread Pudding


Deep fried nutmeg infused custard, vanilla ice cream, strawberries



Berry coulis, fresh fruit. Served with chantilly.

Chocolate fudge Cake


Fudge layer cake, served with vanilla ice cream and hot chocolate ganache

For Your Convenience, an 18% gatuity will be added to parties of 6 or more.