All Spring Chef Potts is bringing in current fresh produce and items for entrees. We are changing our menu weekly and sometimes when we are busy we are changing over the weekend. Please call for our most current offerings. We are calling it "Potts Luck." The menu that's listed provides examples of the types of offerings and should not be considered the actual current menu. Please call and we will be happy to let you know the current menu. 

Our Peacock Restaurant & Lounge was recently featured in What's Up? Magazine for having an "attention to detail and pure elegance that makes you feel like royalty". We invite you to read the full article and make reservations to join us for dinner.










  Oysters on ½ Shell
Horseradish Apple Cider Granita
Julienne Apple & Radish
  Balsamic Pear Salad
Blue Cheese Walnut Croquette
Duck Confit & Calvados Carmel
  Salad of Roasted Beets
Chèvre Terrine, Micro Mustard Greens,
Pickled Beet Vinaigrette & Candied Walnuts
Leek Veloute $11
Roasted Chicken Ballantine
Truffle Cream
  Sautéed Veal Sweetbreads
Madeira Flavored Tomato Fondue
Lemon Sauce, Frisee & Lardons
  Foie Gras Torchon
Cranberry Chutney, Maple Syrup
Grilled Bourbon Apple Pecan Crouton
  Oyster Soup & Salad
Petite Oyster Bisque with Parmesan Cayenne Frico
Fried Oyster Salad, Roasted Tomato, Horseradish Aioli
Champagne Vinaigrette
  Assorted Cheese Board
Honey, Fruit, & Nuts

Grilled Wild Boar
Apple Fig Mustarda, Sauerkraut
Smoked Ham Hock Jus

  Seared Duck Breast
Truffle Cabbage Roulade
Apple Pear Gastrique
  Grilled Angus Filet
Honey, Fruit, & Nuts
  Poached Maine Lobster
Roasted Pumpkin Garlic Puree, Wilted Spinach Ginger Coconut Sauce
  Seared Venison Medallions
Potato Chèvre Terrine, Beet Chutney Juniper Sauce
  Seared Scottish Salmon Filet
Leek & Tomato Pomme Puree