First Course & Small Plates

Passion’s Soup of the day - Seasonal soups prepared daily

Crab and Cucumber “Charlotte” – lump crabmeat salad cradled by English cucumber with a Green Goddess dressing

BLT Salad - A Chopped Salad with applewood smoked bacon, mixed greens tossed in a Apple Cider Vinaigrette, Tomatoes in buttermilk dressing and toasted French bread

Caesar Salad - Romaine hearts, shaved Asiago cheese, garlic crostini with a house made Caesar dressing

Passion’s Salad - A Mix of baby lettuces, tossed with grape tomatoes, English cucumber, and slivered onion, in a champagne vinaigrette topped with goat cheese croutons.

Port Wine Pear, Hydro Bibb & Spinach Salad - with “Maytag” Blue Cheese, organic  sun-dried figs and sliced red onion tossed in a stoneground mustard dressing

Shrimp & Grits - Carolina jumbo shrimp wrapped with Serrano ham with cheddar cheese grits and Chef’s BBQ sauce

Salt and Pepper Calamari - Tender calamari dusted in our special seasoned flour and flash fried. Served with a sweet hot sauce

White and Black Truffle Mac and Cheese  with aged Vermont white cheddar

Lobster Martini – poached chilled Maine lobster with oven-dried tomato remoulade and a    stuffed olive

Truffle Cheese Fries - House cut fries, cooked crisp, tossed with Asiago cheese and drizzled with Black Truffle oil

Chardonnay Steamed Clams - With smoked applewood bacon, garlic and shallot in a sauce great for dipping our focaccia toast. 


The Main Course back to top

 Potato Crusted Black Grouper – encrusted with Yukon Gold potatoes, resting on scallion mashed potatoes with a tomato, thyme and parsley shrimp and white bean stew

Crab Cakes – local and 100% lump crabmeat with no filler. Pan seared and served with        potato hash, tarragon tarter sauce and dusted with fennel pollen

Caramelized Onion Crusted Salmon - with marinated grilled portobello mushroom, sautéed spinach, chive mashed potato and a 25 year old Balsamic vinegar reduction

Lobster and Black Truffle Fettuccine – fresh Maine lobster sauteed with shallot, garlic, and black truffle, finished with a light marscapone sauce over fettuccine pasta

Local Clams & Linguine - little neck clams sauteed with sliced garlic, shallot, extra virgin olive oil and tossed in a white wine sauce with linguine 

Shrimp and Scallop Penne - seared Diver scallops, jumbo Carolina shrimp, marinated oven dried tomatoes, garlic and shallot in a white wine sauce and basil oil

“Maytag” Blue Cheese Crusted "Harris Ranch" Filet Mignon - on a crispy potato onion cake with sautéed spinach in a red wine sauce

Colorado Rack of Lamb - with “Cullipher Farms” caramelized root vegetables and goat cheese mashed potatoes

“Ashley Farms” Free Range Chicken - a half chicken, deboned and cooked under brick with Chef’s mac and cheese, seasonal vegetables and finished in a chicken jus

“White Marble Farms” Pork Tenderloin - grilled tenderloin of pork with a three onion marmalade,  braised greens and a wild berry demi-glace

‘Harris Ranch” NY Strip Steak and Pommes Frites - 12oz natural raised beef with “Patron” red-eye gravy,  smoked Gouda polenta fries and seasonal vegetables

“Mazgrette” Duck Breast – seared crispy then grilled and finished with a black currant demi-glace with “Dave and Dee’s” oyster mushroom risotto

Passion’s Finale back to top

Mascarpone Cheesecake - individual cheesecake with a cornmeal crust, and Port Wine reduction

Seasonal Fruit - An inspired and imaginative creation with local, fresh fruit of the season

Tri-Brule - a trio of Crème Brulees, Passion fruit, Mango, and Blood orange

Chocolate Passions - Chocolate Espresso Pot de Creme, Trio of Chocolate Truffle and a White Chocolate Blondie with dried cherries and toffee sauce

House made Ice Cream and Sorbets

Tableside Specialty Cocktails – Honey Bear Latte or Banana Split