Dinner Menu
Thank you for dining with us during the changing and uncertain times of COVID-19. We are providing a QR code at each table that links to our online menu and single-use paper menus upon request. Read our Reopening Guidelines to learn how we are prioritizing the safety of our guests and staff. Nearly all items available for takeout.
Appetizers
Bacon-Wrapped Dates
Applewood-smoked bacon, Medjool dates, chorizo, goat cheese, balsamic glaze
Margherita Flatbread
Fresh mozzarella, tomatoes, and basil with olive oil and balsamic glaze.
Artichoke Dip
Baked artichoke hearts, roasted garlic, cream cheese, Parmesan cheese, red pepper flake. Served with carrots, celery, and grilled naan.
Cajun Andouille Pizza
Andouille sausage, Cajun spice, pickled red onion, on a house made tomato sauce finished with sharp white cheddar & mozzarella cheese.
Korean Sticky Ribs
Ribs slow cooked for 24 hours then grilled and tossed with a sticky Korean BBQ sauce served with a creamy jalapeno lime slaw.
Bone Marrow
Roasted marrow served with a parsley & shallot salad with toasted baguette.
Soup and Salads
Mushroom Bisque
Shiitake, portobello, porcini.
Oven-warmed Baguette
Whipped garlic herb butter.
Bistro Salad
Mixed greens, balsamic vinaigrette, red onion, cucumber, Feta cheese.
Caesar Salad
Torn romaine, house Caesar dressing, shaved Parmesan. Please note: We make our dressing with anchovies
Entrées
Pesto Pasta
Local Oyster mushrooms, spring onion, summer squash, cherry tomato, Linguica sausage, & shrimp tossed in fresh pesto with Campanelle pasta.
Breast of Chicken en Croute
Chicken breast with wild mushroom duxelle wrapped in puff pastry with a Marsala mushroom sauce served with baby red and Yukon gold potato hash with seasonal vegetables.
Seasonal Risotto
Ask your server about today's featured dish.
Grilled Salmon
Grilled Salmon finished with a maple bourbon glaze served with sour cream and chive confit potatoes.
Baked Halibut
Fresh halibut baked with a house remoulade and Parmesan panko served with a spring vegetable tart finished with a chive flower butter.
Pork tenderloin
Marinated and grilled with Pink Lady apples finished with a honey apple cider glaze served with smashed red potato and seasonal vegetables.
Grilled Top Sirloin*
8-ounce USDA Prime top sirloin*, herb butter, mashed potatoes, seasonal vegetables.
Grilled Tenderloin Filet*
8-ounce USDA Prime tenderloin*, herb butter, sautéed wild mushrooms, mashed potatoes, seasonal vegetables.
Dessert
Nightly Selections
We offer an ever-changing selection of house-made desserts. Options may include seasonal tarts and cheesecake, homemade ice cream, and classic cakes and pies.
Note:
*Whether dining our or preparing food at home consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increas your risk of foodborne illness.
