Our Menu

Slow smoked pork belly with berry gastrique.

Grilled artichoke with chipotle alioli.

Served with mignonette and atomic horseradish sauce.

Served with Persillade butter and toast points.

Served with house accoutrements.

Knife cut Prime tenderloin, capers, cornichons and Dijon mustard.

Smoked duck breast, with berries and pears served with mixed greens, honey and house vinagrette.

Endives, Roquefort cheese, caramelized nuts, Anjou pears, honey balsamic vinaigrette.

Mixed seasonal greens, tomato, shallots and cucumbers tossed in a French vinaigrette.

Traditional onion soup topped with a melted Gruyere crouton.

Savory fall roasted butternut squash soup, fried sage and goat cheese snow.

8oz Center-Cut tenderloin, choice of sauce.

Seared diver scallops, with brown butter almond sauce sauteed Spinach.

18 oz. double-bone-in grilled pork chop, glazed with a honey rosemary sauce.

Pan seared served with Beurre Blanc and Basil sauce.

Seared duck breast served over sauteed shaved brussels sprouts with a port demi-glace.

14 oz. Prime tenderloin Chateaubriand, Chef's choice of sauce.

Split grilled Prime Tenderloin, black peppercorn sauce and fries.

8oz. center cut Prime Tenderloin served with a creamy morel brandy sauce.

Center cut prime tenderloin, puff pastry, mushroom duxelles, demi-glace sauce.

Ora King Salmon, Spinach, wrapped in puff pastry, served with Bernaise sauce.