• Jumbo Sea Scallops

    Moroccan ratatouille, wilted spinach, asparagus & polenta $34

  • Shrimp & Lobster

    Tortellini; tomatoes, tarragon, fennel & arugula, Pernod sundried tomato puree $36

  • Potato Crusted Salmon

    Roasted garlic & wild mushroom ragout with string beans $27

  • Sea Bass

    Potato leek puree, grilled green beans & garlic roasted fingerling potatoes$36

  • Whitefish

    Pistachio crusted; asparagus, artichokes & preserved lemon, potato pancakes $26

  • Bouillabaisse

    Shrimp, scallops, mussels & fishes with tomato, saffron & celery; risotto $27

  • Vegetable Risotto

    Grill roasted vegetables, saffron & butternut squash risottos; Reggiano parmesan $22

  • Pavelka's Farms Lamb Chops

    Roasted shallots, oyster mushrooms & grilled green beans; garlic fingerling potatoes$37

  • Moroccan Pork

    Sweet corn, asparagus, avocado, polenta & Manchego fondue$24

  • Pork Saltimbocca

    Sage, prosciutto, shallots & sherry; asparagus, polenta & veal jus $24

  • Tarragon Chicken

    Boneless half with string beans, shiitake mushrooms & potato cakes $24

  • Filet Mignon

    Roasted garlic crusted, red onion confit, broccoli & scalloped potatoes $35

  • "Cowboy" Ribeye

    Bone-in, grilled vegetables & cheddar potatoes$39

  • Braised Duck

    Pepitas, cranberries & mango; sweet potato gratin $27

  • Executive Chef Bryan Herzic

    Our Chefs work with Mother Nature which enables us to present continuously changing menus
    Much of our produce is grown locally, obtained through the Farmers Market, our Chef's garden & Wilson's Orchard

    Please be advised that parts of our menu contain raw or scarcely cooked selections that may be harmful to those with compromised immune systems