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Signed in as:
filler@godaddy.com
freshly baked bread, butter bean & Za'atar dip, warm olives
assorted seasonal beets, spring peas, orange vinaigrette, balsamic syrup & mint pesto
baby carrots, radishes, haricots verts, cherry tomatoes & champagne vinaigrette
grilled asparagus, tomato confit, chive oil & preserved lemon aioli
Maine mussels cooked in New Belgium beer & fresh herbs
served with pommes frites
truffled mushrooms, baby arugula & cheese crisp
make it an entrée 42
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fennel, apple & arugula salad, whipped potatoes, shallot jam & bourbon glaze
roasted airliner breast, Spanish olives, roasted tomatoes, fingerling potatoes & orange jus
tenderloin of beef medallions with red wine glacé, blue cheese butter, asparagus & pommes frites
butter poached lobster tail, tenderloin of beef medallion with red wine glacé, asparagus & pommes frites
roasted baby carrots, fingerling potatoes, chimichurri, pomegranate molasses & toasted almonds
butter poached lobster tail over tomato confit & chive cream bucatini pasta
make it vegetarian (no lobster) 42
Please inform your server of any allergies. Consuming raw or undercooked proteins may increase your risk of foodborne illness.
Please inform your server of any allergies. Consuming raw or undercooked proteins may increase your risk of foodborne illness. Kitchen Appreciation - A 3% fee will be added to the total of the bill before tax, to recognize our hard-working staff and 100% of the fee is split between our kitchen team only. 20% gratuity added to parties of 6+.
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