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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
Sides
$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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