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April 3rd - April 10th

$40 per person  •  3 courses
excludes tax and gratuity

 

Appetizers

Choose One

Entrées

Strawberry Salad​
candied walnuts, red onion, goat cheese, strawberries, balsamic glaze, orange thyme vin

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

Choose One

Pan Seared Half Chicken (gf)
cheesy polenta, roasted broccollini, cherry tomatoes, au jus

Flat Iron Steak ($5 supplement)

garlic mashed potatoes, roasted carrots, red wine demi glaze, mushroom & truffle aioli


Scottish Salmon (gf)
spiced roasted butternut squash puree, sauteed swiss chard, green and yellow beans, blistered red grapes, toasted pepita seeds

Mushroom & Wild Arugula Flatbread
mozzarella, fresh thyme, caramelized onions, roasted cremini mushrooms, wild arugula, truffle oil

Desserts

Choose One

Cast Iron Cookie
chocolate chip cookie, vanilla bean ice cream

Vanilla Panna Cotta
strawberry coulis, fresh berries

Fennel Sausage & Mushroom Flatbread
pomodoro sauce, mozzarellla, peppers, onions, chili oil

BBQ Chicken Flatbread

grilled chicken, mozzarella, smoked gouda, red onion, cilantro


Nashville Hot Chix 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