Dinner Menu

Sea Scallops

Three Pan-Seared *Scallops, Pancetta Cream Sauce, & Chive Oil

Wild Mushroom Bruschetta

Wild mushrooms, roasted cherry tomatoes, spinach, and lemon goat cheese on toasted sourdough, topped with a balsamic reduction.

Black Truffle Steak Tartare

Smoked sea salt and fresh herb tartare, topped with fresh black truffle and a fresh quail egg.

Baked Brie

Puff Pastry-Wrapped Brie, Apricot Jam, Honey-Thyme Reduction, Apple Chutney.

Caesar Salad

Baby Romaine, Garlic Breadcrumb, Parmesan Crisp, Lemon-Anchovy Dressing

Pickled Beet Salad

Spinach, pickled beets, goat cheese, candied hazelnuts, and beet vinaigrette.

Soup De Jour

Changes daily.

Wild Mushroom Pasta

Handmade Black Pepper Pappardelle Pasta with Shallots, Garlic, Oregano-Thyme Cream Sauce & Fresh Parmesan.

Duck Confit

House-Made Duck Confit, Roasted Garlic Yukon Mash, Lemon Asparagus, Cardamom Port Reduction.

New York Steak

10 oz New York Sirloin, Herb-Crusted, Roasted Fingerling Yukon Potatoes, Lemon Asparagus, and Wild Mushroom Demi-Glace

Lamb Pops

Three-Herb Crusted Lamb Pops, Ratatouille, & Lamb Demi-Glace.

Salmon

Brined & Smoked Organic Salmon, Asparagus, Tomato & Goat Cheese Risotto with Lemon Dill Beurre Blanc

Steak Au Poivre

Peppercorn-crusted Teres Major, served with a brandy-Dijon sauce, chive mashed potatoes, and roasted Brussels sprouts

Caramel Bourbon Crème Brûlée

Topped with bourbon barrel aged sugar and blackberry coulis.

Classic Brownie

Hot brownie served with salted caramel ice cream, toasted hazelnuts, and blackberry coulis.

Amaretto Poached Pear

Served over Chantilly Crème, topped with candied hazelnuts.

Macaroons

Two Tia Maria and Espresso Macaroons, lightly dusted with powdered sugar.