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

Baby Brie

20

Baby Brie wrapped in an almond puff pastry then baked. Served with a brown sugar butter and dried mission figs.

Roasted Vegetable Wrap

18

Asparagus, cauliflower, peppers, mushrooms and greens tossed in a dashi vinaigrette, rolled in a flour tortilla and sliced. Served with a root vegetable coleslaw, onion salsa and chipotle sauce.

Charcuterie Board

24

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

Our SOUP

Wild Mushroom

16

Oyster, shiitake, porcini and morel mushrooms in a chicken broth with white wine and cream. Garnish with chive crème fraiche and fried mushrooms.

Our SALADS

Wedge Salad

18

Baby iceberg lettuce served with blue cheese dressing, crisp smoke bacon, grape tomatoes and balsamic syrup.

Winter Greens

18

Fresh greens tossed with roasted garlic lemon vinaigrette, root vegetables, chevre cheese and toasted pumpkin seeds with a chili poppy seed cracker.

Our SORBET

Refreshing, palate cleansing house-made sorbet.

Our ENTRÉES

Filet of Beef Tenderloin

43

Tossed in our house coffee rub, grilled and served with a brandy peppercorn sauce and roasted shallots.

Lamb Stew

42

Roasted Lamb in an orange cabernet demi-glace. Served with a chili gremolata, pan seared flat bread and curried cheesy grits.

Free Range Chicken

30

Grilled marinated free-range chicken breast and thigh braised in a lemon rosemary cream with porcini risotto.

Trout Fillets

38

Grilled Rainbow Trout fillets with an eggplant puree, lime coconut milk, peppers, asparagus, shiitake mushrooms and peas.

Vegetarian

29

A coconut peanut Soba noodle, black eyed peas, grilled tofu, zucchini, herb turmeric aioli, fried filo and scrambled egg flower.

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 Du Jour

16

Chef’s daily selection of house-made cheesecake.

Chocolate Flourless Cake

16

A rich dense cake finished with chocolate ganache, raspberry coulis and vanilla Chantilly.

Carrot Walnut Bomb

16

A moist carrot walnut cake with an orange ginger custard center, white chocolate ganache, sweet and candied walnuts.

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