Dec 20 - Dec 30, March 14 - March 31
 

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Appetizers

Lamb Chops & Pan Roasted Tomato - Pan seared lamb chop in mint oil, blitz tomatoes, topped with a balsamic reduction 12
Scallops - Pan seared scallops five spiced roasted carrot puree and grilled asparagus 12
Mussels Tarragon - Mussels tossed in a chardonnay tarragon butter sauce 12


Soup & Salad


Consomme - Rich, flavorful, crystal clear broth soup with root veggies 3 cup, 5 bowl
Heirloom Tomato Salad - Fresh heirloom tomato in a red wine vinaigrette and fresh basil 6

Entrees


Braised Short Ribs - Slow cooked short ribs in a port wine, served w creamy mash & sauteed greens 23
Coq Au Vin - Marinated chicken quarters in cabernet sauvignon, and fresh herbs. Served alongside a medley of veggies (pancetta, carrots, mushrooms, pearl onions, brandy, wine) in a rich sauce 20
Pork Chop - Pan seared pork chop w. Apricot mustard sauce over creamy mashed potatoes & pan roasted veggies 18
Arctic Char - Pan seared arctic char over creamy romesco sauce, w. quinoa & grilled veggies 24

Staples


Crispy Wings - 10 pieces of house seasoned wings tossed in your choice of sauce or chose to have them plain 10 Buffalo, Sweet Habanero
Ol’ Fashion Burger - Delicious juicy flame grilled 8 oz. angus beef burger w American cheese, lettuce, tomato, & onion w french fries 13
Crispy Chicken Sandwich - breaded chicken breast w cheddar cheese, bacon, lettuce, tomato, pickled red onion w chipotle mayo 11
Ribeye - Seasoned flame grilled ribeye, over garlic mash & seasonal veg 25
St. Louis Style Ribs - Slow cooked and charbroiled ribs finished w chef's own bbq glaze w garlic mash, & seasonal veg 15 (half rack), 20 (full rack)


Dessert


Mango/Coconut Panna Cotta
 

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