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Sept. 25th - Oct. 2nd
$40 per person • 3 courses
excludes tax and gratuity
Dinne Menu
Appetizers
Choose One
Roasted Beet Salad (gf)
arugula, avocado, lemon greek yogurt, candied pistachios, olive oil
Caesar Salad
baby kale, romaine, croutons, fried chickpeas, buttermilk dressing
Baja Ceviche (gf/df)
jalapeno, cilantro, tomato, clamato, avocado, tortilla chips
Four Cheese Macaroni
mozzarella, yellow & white cheddar, smoked gouda, parmesan
Entrées
Choose One
Spatchcock Half Chicken (gf) ($5 supplement)
cheesy polenta, roasted broccollini, cherry tomatoes, au jus
Flat Iron Steak ($8 supplement)
garlic mashed potatoes, roasted carrots, red wine demi glaze, mushroom & truffle aioli
Scottish Salmon (gf)($5 supplement)
green and yellow beans, corn puree, roasted peaches, citrus gremelata
Mushroom & Wild Arugula Flatbread
mozzarella, fresh thyme, caramelized onions, roasted cremini mushrooms, wild arugula, truffle oil
Desserts
Choose One
Chocolate Chip Cookie
chocolate chip cookie, vanilla bean ice cream
Vanilla Panna Cotta
strawberry coulis, fresh berries
Spiced Pumpkin Cheesecake
caramel sauce, whipped cream
Braised Short Rib Pasta
hand-made rigotoni, carrots, onions, pecorina cheese, braising au jus
BBQ Chicken Flatbread
grilled chicken, mozzarella, smoked gouda, red onion, cilantro
Nashville Hot Chicken Sandwich & Fries
alabama white sauce, coleslaw, pickles, hot honey
Sides
Spinach Artichoke Dip $12
spinach, cream cheese. roasted garlic, artichokes, pita bread
House-Cut Truffle Fries (gf) $10
parmesan, parsely, truffle
Mini Cheddar Cornbread Muffins $8
served with honey butter
EXECUTIVE CHEF Fred Piehl • CHEF DE CUISINE Francisco Chavez
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