— DINNER —
An Elevated Service with Premium Dishes Prepared by Chef Breyanna Norris
Served from 4pm to 9pm, Thursday, Friday & Saturday
Reserve Your Table
FOR THE TABLE
— SALMON CAKES —
Served with our house made remoulade
17
— BRIE & CRANBERRY —
A warm dip with cranberry compote and crostini
19
— STEAK FRITES —
Certified Angus Beef with truffle fries, chimichurri and feta cheese
25
— LAMB CHOP LOLLIPOPS —
Maple balsamic glaze and truffle cauliflower purée
20
— MEDITERRANEAN FALAFEL —
With hummus and heirloom tomato cucumber salsa
16
— MINI BEEF WELLINGTON —
Served with a house made red wine demi sauce
26
FROM THE GRILL
Grill entrees are served with choice of two sides (additional $2 for side salad)
— 12oz RIBEYE —
Certified Angus Beef
55
— 8oz FILET MIGNON —
Certified Angus Beef
57
— 12oz NY STRIP —
Certified Angus Beef
51
— CHEF’S CUT STEAK —
Ask your server for details
MKT
— 12oz PORK CHOP —
With sweet and smoky BBQ glaze
35
— ROASTED CHICKEN LEG QUARTER —
With traditional herbs, spices and velouté
31
— MAPLE BOURBON GLAZED SALMON —
Pan-seared with sweet mustard sauce
34
Grill enhancements are additional — with options including truffle butter, chimichurri, gorgonzola, bourbon sauce, peppercorn sauce, peppercorn crust, sautéed mushrooms, bourbon mushroom sauce, shrimp, scallops, and lobster tail.
FROM THE GARDEN
— ARTISAN SALAD —
With tomatoes, onions, cucumbers, and carrots
10
— CEASAR SALAD —
With romaine, parmesan, croutons, and caesar
12
— CHEF’S SEASONAL SOUP —
Ask your server for details
10
CHEF SELECTIONS
— CHICKEN FRIED ELK STEAK —
With whipped potatoes, green beans and gravy
39
— BRAISED SHORT RIBS —
With sautéed chili zucchini, rice and kimchi slaw
38
— CREAMY SEAFOOD RISOTTO —
With fresh shrimp, scallops and lobster
40
— HOUSE MADE GNOCCHI —
With red pepper tomato sauce and basil ricotta
28
— STUFFED EGGPLANT —
With walnut lentil bolognese and marinara sauce
26
— PARMESAN CRUSTED COD —
With orzo and tomato basil pan sauce
31
— STEAKHOUSE SALAD —
With arugula, certified angus beef, and blue cheese
30
SIDE DISHES
— CREAMY GREEN BEANS —
Topped with crispy fried onions
8
— CAVATELLI AL FORMAGGIO —
Hand rolled pasta with house made cheese sauce
8
— CANDIED BRUSSEL SPROUTS —
Tossed with maple balsamic glaze and bacon
8
— SAUTÉED ASPARAGUS –
Finished with white wine and lemon zest
8
— SIGNATURE POTATOES —
Whipped with a house made cream sauce
8
— HOUSE MADE GNOCCHI —
With red pepper tomato sauce and basil ricotta
8
DESSERTS
— GINGERBREAD CHEESECAKE —
Topped with gingerbread cookie butter
14
— TABLESIDE FLAMBÉED APPLES —
Served over ice cream and cinnamon oat crumble
18
— WHITE CHOCOLATE CRÈME BRÛLÉE —
Topped with peppermint pieces
14
— SPICED WINE POACHED PEAR —
With cardamom whipped mascarpone cheese
14
— CHOCOLATE TORTE —
With orange chantilly cream (gluten-free)
12
VEGETARIAN, VEGAN AND GLUTEN-FREE ITEMS ARE AVAILABLE. PLEASE ASK YOUR SERVER FOR MORE INFORMATION.
Menu items may contain or come into contact with wheat, eggs, tree nuts and milk. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
