A french classic poultry dish with port wine and thyme-scented au jus and paired with roasted potatoes and seasonal vegetables.

Topped with sauteed onions, mushrooms Jarlsberg cheese, and steak fries.

Tender lamb slowly braised in aromatics, burgundy wine, and rich herb stock, placed over pillowed roasted garlic mashed potatoes and seasonal vegetables.

Ancient farro grains and spicy gulf shrimp over wilted winter greens and tossed with torn basil and tomato creme.

Fillet of Atlantic salmon with fresh basil, pine nuts, and parmesan crust presented over a bed of rice pilaf and seasonal vegetables.

Hand picked jumbo lump crab meat, fine herbs and sundried tomato, cous cous, and served with remoulade sauce.

Choice of sauce siracha, roasted garlic, or buffalo.

Blended cheese, green chili, fresh pico de gallo salsa, and cilantro lime crema.

Seasonal greens tossed with fresh juicy tomatoes, seedless cucumber, and aged balsamic vinaigrette.

From the heart of the romaine crisp and hand-torn leaves tossed with a velvety dressing shaved asiago cheese and seasoned house croutons.

Usda prime-aged beef served with locally sourced honey roasted butternut squash, candied walnuts, crisp granny smith apple, and roma tomato with a tarragon vinaigrette.

Pappardelle pasta noodles served with chicken confit, cured and slowly cooked in its own juices, gently tossed with julienne vegetables, and a rich brandy and thyme au jus.

Ancient farro grains and spicy gulf shrimp over wilted winter greens and tossed with torn basil and tomato creme.

Ear-shaped pasta. Tossed with sweet Italian sausage and broccoli rabe, garnished with thinly shaved garlic tomato concasse and herb-infused olive oils.

(8 oz) black Angus with steak fries, pico de gallo, and chipotle.

(8 oz) black Angus with fried egg, applewood smoked bacon, American cheese, and avocado.

(8 oz) black Angus with applewood smoked bacon, blue cheese.

Topped with sauteed onions, mushrooms Jarlsberg cheese, and steak fries.

Plant-based deliciousness with sweet potato fries.

A french classic poultry dish with port wine and thyme-scented au jus and paired with roasted potatoes and seasonal vegetables.

Fillet of Atlantic salmon with fresh basil, pine nuts, and parmesan crust presented over a bed of rice pilaf and seasonal vegetables.

Char-broiled to perfection with sweet-scented roasted garlic mashed potatoes and seasonal vegetables.

Tender lamb slowly braised in aromatics, burgundy wine, and rich herb stock, placed over pillowed roasted garlic mashed potatoes and seasonal vegetables.