Our SIX COURSE TASTING MENU

Thoughtfully designed and prepared, our tasting menu features six courses: an appetizer, soup, salad, sorbet, entrée, and dessert. Served to you with care, each ingredient, texture, and flavor will compliment every dish to tell a story.

Bon appétit!

75

A la carte orders welcome.

Our APPETIZERS

Sea Scallops

25

Pan seared, salsify root salad, onion marmalade, citrus demi-glace, fried leeks.

Charcuterie Board

24

Fresh daily selection of cured meats, cheeses, pâtés or terrines, olives, dips and mustards.

Roasted Pepper Hummus

24

House made red pepper hummus with rosemary infused oil, tapenade, warm pita bread, pickled and fresh vegetables.

Our SOUP

Lobster Bisque

16

A creamy, delightfully smooth soup served with saffron sour cream, diced lobster and crostini.

Our SALADS

Heirloom Tomato Salad

18

Sliced heirloom tomatoes with fresh buffalo mozzarella, basil infused oil, balsamic syrup and warm baguette.

Baby Greens

18

Fresh baby greens with oven roasted tomatoes, feta, grapes and grilled asparagus tossed in an oregano vinaigrette with sesame crackers.

Our SORBET

Refreshing, palate cleansing house-made pink grapefruit sorbet.

Our ENTRÉES

Filet of Beef Tenderloin

40

Grilled with roasted shallots, port demi-glace and herb compound butter.

Rack of Lamb

55

Roasted New Zealand rack of lamb encrusted with pistachio and garlic. Served with a cabernet demi-glace and soft thyme polenta.

Vegetarian

29

Grilled portabella mushroom cap filled with braised spinach, boursin cheese, roasted shallots and oven roasted tomatoes. Served with pan fried polenta, saffron aioli and herb infused oil.

Halibut

39

Pan seared Halibut with fresh oyster mushrooms, lemon brown butter vinaigrette and crisp smoked bacon.

Stuffed Quail

40

Roasted quail filled with a granny smith apple mousse and finished with a Madeira poultry demi-glace and fig chutney.

Sides

7

Gratin Dauphinois Potatoes

Baked thinly sliced potatoes layers with cream and garlic.

Market Vegetable

Seasonal vegetable selected by our chef.

Our DESSERTS

Cheesecake

16

Chocolate peanut butter cheesecake with chocolate ganache, cookie crust, milk chocolate sauce and toasted peanuts.

Crème Brûlée

16

A French custard packed with fresh berries and finished with carmelized sugar.

No substitutions please. Please advise your server if you have food allergies or intolerances.