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CHEF’S SPECIALS

FEATURED COCKTAIL
  • CRANBERRY ROSE SPRITZER
    13
    Sparkling Rose, cranberry and bubbles topped with rosemary
FEATURED BOTTLED WINE
  • DUCKHORN MERLOT '18 (CA)
    64
    Intense aromas of ripe cherry, plum and black fig rise from the glass, underscored by hints of leather and cedar
FEATURED APPETIZER
  • BEET & GOAT CHEESE FLATBREAD
    15
    Crispy kale, roasted beets, smoked yogurt and tangy goat cheese. Finished with white balsamic reduction and Marcona almonds
FEATURED ENTREES
  • PEAR & CRANBERRY STUFFED PORK CHOP
    31
    Oven roasted with pear & sage breadcrumbs then topped with cranberry mostardo. Served with roasted fingerlings and vegetables
  • DUCKS & FIGS
    34
    Pan seared duck breast topped with a reduction of figs, sherry and allspice served over forbidden rice and sauteed kale
  • SEA SCALLOPS & BEET RISOTTO
    37
    Pan seared scallops served over creamy citrus beet risotto with crushed pistachios and horseradish infused mascarpone
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