Menu

Entrees

  • Seared Sea Scallops

    Moroccan ratatouille, wilted spinach, asparagus & polenta $26

  • Potato Crusted Salmon

    Roasted garlic & wild mushroom ragout with string beans $24

  • Whitefish

    Pistachio crusted; asparagus, artichokes & preserved lemon, potato pancakes $24

  • Bouillabaisse

    Shrimp, scallops, mussels & fishes with tomato, saffron & celery; risotto $24

  • Swordfish

    Grilled autumn vegetables, polenta, heirloom tomato salsa & balsamic reduction $27

  • Ruby Red Trout

    Avocado, black bean salsa, tomatillo relish & sweet corn; mango puree $24

  • Tortellini

    Sundried tomatoes, butternut squash, string beans, kale & pesto $19

  • Vegetable Risotto

    Asparagus, zucchini, mushrooms, broccoli, carrots & haricot verts; Reggiano Parmesan risotto $19

  • Moroccan Pork

    Sweet corn, polenta, asparagus, Manchego fondue & avocado $23

  • Pork Saltimbocca

    Sage, prosciutto, shallots & sherry; asparagus, polenta & veal jus $23

  • Chicken Scaloppini & Penne

    Woodland mushrooms, tomato, spinach; roasted garlic & pesto, herbs & Madeira $19

  • Tarragon Chicken

    Boneless half with string beans, shiitake mushrooms & potato cakes $20

  • Filet Mignon

    Roasted garlic crusted, red onion confit, broccoli & scalloped potatoes $33

  • New York Steak

    Grilled green beans, onions & portobellos, parmesan potatoes; roasted shallot cabernet sauce$36

  • "Cowboy" Ribeye

    Bone-in, cheddar potatoes & grilled summer vegetables $37

  • Braised Duck

    Roasted sweet potatoes, peaches & passion fruit sauce $26

  • 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

For party booking inquires email sbherzic@yahoo.com