Our Entire Menu Can Be Prepared Gluten Free  

Fried Calamari with Romesco Sauce and Lemon 16

Roasted Brussels Sprouts with Toasted Pancetta 16

Pumpkin Fontina Arancini with Brown Butter Chestnut Puree 14

PEI Mussels with White Wine, Lemon, Cream, Shallots and Grana Padano 16

Fresh Blue Crab Cake with Citrus Remoulade 19

Grilled New Zealand Lamb Chops with Pistachio Pesto and Red Wine Reduction  19

Sea Scallops with Truffled Cauliflower Puree an Roasted Wild Mushrooms 24

Snake River Wagyu Tenderloin Tartare with A5 Vinaigrette and Potato Crisps  24

Butternut Squash Soup with Apple, Brown Butter and Sage 14

Apple, Manchego Cheese and Chive Salad with Sicilian Olio Verde 14

Caesar Salad with Grilled Tiger Shrimp and Garlic Baked Croutons 14

Roasted Beet Salad with Field Greens and Fried Lemon Honey Goat Cheese 14

Fresh Burrata with Caramelized Peaches, Prosciutto, Pepitas and Pumpkin Seed Oil 14

Crab Bisque with Fresh Blue Crab, Lustau Oloroso Sherry and Fresh Chives 18

Braised Beeler's Farm Pork Shank with Sweet Potato Puree and Port Wine Demi-Glace 36

Ragu alla Bolognese with Tagliatelle, Pork, Veal, Pancetta, Tomato and Grana Padano 32

Butternut Squash Risotto with Tuscan Kale, Gorgonzola Cream, Toasted Pepitas and Parmesan 30

Roasted Bell & Evans Chicken Scarpariello with Italian Sausage, Cherry Peppers and Lemon Risotto 34

Shrimp Scampi with Spaghetti, Roasted Tomato, Garlic, White Wine, Butter, Chili Flake and Fresh Basil 30

Panko Encrusted Walleye with Paprika, Roasted Fingerling Potatoes, Sauteed Broccolini and Lemon Beurre Blanc 37

Braised Short Rib Pot Roast with Roasted Carrots, Pearl Onions, Whipped Potatoes and Horseradish Creme Fraiche 40

Pistachio Encrusted Chilean Sea Bass with Cannellini Beans, Roasted Tomato, Spinach, White Wine and Fresh Herbs 45

Herb Crusted New Zealand Elk with Celery Root Puree, Braised Turnips and Dark Cherry Demi-Glace 48

Seared Sea Scallops with Tiger Shrimp, Roasted Potatoes, Pancetta, Herb Panko and Sicilian Butter Sauce 49

Seafood Feast with Opilio Snow Crab, Canadian Lobster Tail, Shrimp Scampi, Asparagus, Whipped Potatoes and Clarified Butter 63

Snake River Farms Wagyu Beef Tenderloin with Morel Mushrooms, Asparagus, Whipped Potatoes and Demi-Glace 69

Surf & Turf Wagyu Beef Tenderloin, Morel Mushrooms and Demi-Glace with Canadian Lobster Tail, Asparagus, Whipped Potatoes and Clarified Butter 84

Vanilla Bean Creme Brulee  10

Butterscotch Budino with Caramel, Whipped Cream and Sea Salt 10

Lemon Cheesecake  with Blueberry Compote and Creme Anglaise 10

Chocolate Souffle Cake  with Toasted Marshmallow and Graham Cracker Ice Cream 10

Fried Calamari with Romesco Sauce and Lemon 16

Roasted Brussels Sprouts with Toasted Pancetta 16

Pumpkin Fontina Arancini with Brown Butter Chestnut Puree 14

PEI Mussels with White Wine, Lemon, Cream, Shallots and Grana Padano 16

Fresh Blue Crab Cake with Citrus Remoulade 19

Grilled New Zealand Lamb Chops with Pistachio Pesto and Red Wine Reduction 19

Seared Sea Scallops with Truffled Cauliflower Puree and Roasted Wild Mushrooms 24

Snake River Wagyu Tenderloin Tartare with A5 Vinaigrette and Potato Crisps 24

Butternut Squash Soup with Apple, Brown Butter and Sage 14

Apple, Manchego Cheese and Chive Salad with Sicilian Olio Verde 14

Caesar Salad with Grilled Tiger Shrimp and Garlic Baked Croutons 14

Roasted Beet Salad with Field Greens and Fried Lemon Honey Goat Cheese  14

Burrata Caprese with Melon, Prosciutto, Heirloom Tomato, Balsamic and Basil Oil 14

Crab Bisque with Fresh Blue Crab, Lustau Oloroso Sherry and Fresh Chives 18

Braised Beeler's Farm Pork Shank with Sweet Potato Puree and Port Wine Demi-Glace  36

Ragu alla Bolognese with Tagliatelle, Pork, Veal, Pancetta, Tomato and Grana Padano 32

Butternut Squash Risotto with Tuscan Kale, Gorgonzola Cream, Toasted Pepitas and Parmesan 30

Roasted Bell & Evans Chicken Scarpariello with Italian Sausage, Cherry Peppers and Lemon Risotto 34

Shrimp Scampi with Spaghetti, Roasted Tomato, Garlic, White Wine, Butter, Chili Flake and Fresh Basil  30

Panko Encrusted Walleye with Paprika, Roasted Fingerling Potatoes, Sauteed Broccolini and Lemon Beurre Blanc  37

Braised Short Rib Pot Roast with Roasted Carrots, Pearl Onions, Whipped Potatoes and Horseradish Creme Fraiche 40

Pistachio Encrusted Chilean Sea Bass with Cannellini Beans, Roasted Tomato, Spinach, White Wine and Fresh Herbs 45

Herb Crusted New Zealand Elk with Celery Root Puree, Braised Turnips and Dark Cherry Demi-Glace 48

Seared Sea Scallops with Tiger Shrimp, Roasted Potatoes, Pancetta, Herb Panko, Grana Padano and Sicilian Butter Sauce 49

Seafood Feast Opilio Snow Crab, Canadian Lobster Tail, Shrimp Scampi, Asparagus, Whipped Potatoes and Clarified Butter 57

Snake River Farms Wagyu Beef Tenderloin with Morel Mushrooms, Asparagus, Whipped Potatoes and Demi-Glace 69

Surf & Turf Wagyu Beef Tenderloin , Morel Mushrooms, Demi-Glace with Canadian Lobster Tail, Asparagus, Whipped Potatoes and Clarified Butter 84

Vanilla Bean Creme Brulee  10

Butterscotch Budino  with Sea Salt and Caramel 10

Lemon Cheesecake  with Blueberry Compote and Creme Anglaise 10

Chocolate Souffle Cake  with Toasted Marshmallow and Graham Cracker Ice Cream 10