Chef’s Tasting

Seared Alaskan halibut with grapes, tarragon, dates, hazelnut crumble, cauliflower, lemon and Brussels sprout leaves – $38

Pan roasted Skuna Bay salmon with roasted baby beets, shaved fennel, glazed cauliflower, purple kale, heirloom cherry tomatoes and puffed salmon skin – $36

Idaho rainbow trout pan roasted in lemon, garlic, red onion and brown butter served with grilled Japanese eggplant, salt-roasted purple carrots, grilled summer squash, fire-roasted red bell pepper and baked fingerling potatoes – $34

Pan seared Salmon Creek Farm natural pork chop with apple chutney, bacon-cheddar-potato hash, braised baby kale, pistachio puree and lavender crumble – $38

Grilled New Zealand lamb racks with braised eggplant, golden raisins, grilled leeks, pine nuts, curry cauliflower, piquillo yogurt and pomegranate reduction – $48

Mesquite grilled filet mignon with glazed heirloom carrots, sautéed Bloomsdale spinach, brown butter potato puree and mushroom bordelaise sauce – $49

New Zealand elk tenderloin with brandied cherries, braised cipollini onions, stuffed crimini mushroom and vanilla butternut squash – $52

Grilled buffalo New York with creamed kale vol a vent, bacon-gruyere-potato terrine and horseradish crème – $48

Wild Game Trio – the Chef’s sampling of three different game meats with individual accompaniments – $54

Upcoming events

  • Tue

    Bridal Show

    6:30 - 9:00 pm
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