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Dinne Menu

$55 per person. •. 3 courses
excludes tax & gratuity

First Course 

Choose One

French Onion Soup
beef bone broth, crouton, Swiss cheese

Glazed Pork Belly 
carrot puree, citrus, frisee & herb salad

Escargots à la Bourguignon
garlic and herb butter, toast

Organic Beet Salad (gf)
mixed greens, chevre, sugar toasted walnuts, 30yr aged balsamic, evoo

Baked Brie
​pistachio, cranberry, honey, toast


Second Course

Choose One

New York Steak & Frites (gf) *Add $10
duckfat truffle fries, red wine bordelaise sauce

Pan Roasted Scottish Salmon (gf) 
parsnip puree, spinach, du puys lentils ,cherry tomatoes, lemon beurre blanc

Beef Bolognese
fresh house ground aged beef, mezze maniche pasta, Pecorino Romano, tomato, cream and fresh basil

Third Course

Choose One

Flourless Decadent Chocolate Cake (gf)
Lillet cherries, creme anglaise, whip

Goat Cheese Cheesecake

berries, whip

Vanilla Bean Crème Brulee
vanilla bean


Duroc Pork Chop (gf) *Add $5
mashed potatoes, broccolini, red pepper & tasso ham basquaise

Wild Mushroom Linguini
wild mushrooms, roasted garlic cream, Pecorino Romano


$13 Each

Hand-Cut Duckfat Truffle Fries, (gf)

Organic Market Vegetables

Mac & Cheese


EXECUTIVE CHEF Fred Piehl   •   CHEF DE CUISINE Francisco Chavez

Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness

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