Dinner Served
Monday- Thursday 5:00pm - 10:00pm
Friday & Saturday  5:00pm - 10:30pm
Sunday 5:00pm - 9:00pm

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Winter Savory Menu

Small Plates and Salads

 Pan roasted european mushroom lump Crab Cake with golden raisen and date chutney over saffron aioli 14

 Artisan Cheese with confit garlic, marinated olive spreads, berries, 
and apricot preserves Selection of 3…16   5…21
 
White bean, roasted red bell pepper, and kalamata olive 
Trio Hummus, served with armenian cracker bread 12
 
Duck Confit and Golden Raisin Perogies with fresh arugula and curry duck jus  12

Seared Foie Gras with rhubarb reduction and pan perdue 18
 
Grilled Pear and Kale Salad with toasted walnuts, goat cheese, and a red wine vinaigrette 8
 
Organic Spring Mix tossed with wild honey and berry vinaigrette 
topped with fresh apple, bing cherries, goat cheese, and glazed pecans 9
 
Grilled radicchio Panzanella Salad with fresh arugala, fennel, shallots, house french bread croutons and honey balsamic vinaigrette 8

Large Plates 

Grilled Moroccan spiced Colorado Rack of Lamb with Myer lemon fingerling potatoes and whole mint apple slaw  36

 

 Beef Wellington with a savory pâté and wild mushroom duxelle, wrapped in puff-pastry, oven roasted, served with Yukon potato puree and sautéed brussel sprouts  30

 

Seared Airline Chicken Breast with sweet potato puree, sautéed brussel sprouts with onion and applewood smoked bacon, and a fresh herb Salsa Verde  22

 

Sweet Potato Gnocchi with cipollini onions, seared chicken, kale, red pepper flakes and house lardons, tossed in sage brown butter  18

 

Rosemary Crusted Filet with turnip gratin and sautéed seasonal vegetable  36

 

Seared Diver Scallops with sautéed kale and cauliflower, pancetta and

rosemary risotto, finished with a rhubarb reduction  32

 

 Seared Pekin Duck Breast with grilled asparagus, roasted cauliflower puree,

 and curried orange duck jus  26

 

Pan seared Steelhead Trout with roasted parsnips and cauliflower,

 over golden raisin and almond rice pilaf with a champagne orange beurre blanc  28

 

Portabella and ricotta stuffed Ravioli with arugula pesto sauce and sautéed spinach  18

 

Grilled New York Strip with house frites and deconstructed Béarnaise of tarragon, shallots, and poached egg  38

 

Fisherman’s Stew of scallops, shrimp, mussels, and seasonal fish in a fennel broth with grilled house bread  24

 

 
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