Our local culinary community has worked their magic in curating dishes that showcase their creativity and use of local ingredients in a tasty, unique combination. Check out the Restaurant Week menu items below! Get your tastebuds excited!
Kung pao sauce, Chicken or Mushroom, Mozzarella, Bell pepper, Red onion, Crushed peanuts, & Scallion
Grilled nectarine, accompanied by cherries, plums, crispy prosciutto, microgreens and house made fromage blanc cheese finished with white balsamic reduction and extra virgin olive oil.
Oven-baked bison tenderloin wrapped in flaky puff pastry, Parma ham and duxelles finished with huckleberry gastrique and pop corn shoots.
Lavender-lemon espuma, huckleberry ganache and sweetened mascarpone served under lavender sugar dome.
Cajun season, beer, battered shrimp on our fresh baked hoagie bun, topped with spicy mayo and creamy coleslaw. Served with your choice of side or à la cart
Shortbread biscuit topped with fresh strawberries, whipped topping, powdered sugar, and sweet strawberry drizzle.
Grilled Salmon, spinach & fresh greens, goat cheese, kiwi, grilled pineapple, apples, blood orange, garlic, red onion, fennel fronds, micro basil, toasted pepitas, and citrus vinaigrette. *Citrus may change per seasonal availability.
House smoked salmon, bibb lettuce, black pepper bacon, tomato jam, cajun dill tartar, toasted sourdough
Pan seared scallops with a fresh balsamic glaze. Salad is dressed with a honey citrus vinaigrette.
House queso, fried tortilla chip crumble, pico de gallo, cojita crumble, sour cream, and avocado salsa
Delectable slowly braised pork is the centerpiece of a hand-held happy hour of a sandwich, known in Mexico as a torta
Golden fried tots served on a piping hot skillet smothered with melted jack, cheddar, and hatch pepper queso, topped with crisped bacon, scallion, and fresh jalapeno.
Ciabatta bread, house made honey-dijon mustard, ham, pickles, and swiss cheese. BBQ Pork fries topped with bbq pork, red onion, chives, cheddar cheese, and sour cream
8oz Beef Tenderloin, charbroiled and baked with boursin cheese.Served on a bed of roasted red pepper grits and fresh asparagus
Oven toasted Almond Croissant filled with vanilla chiboust custard. It’s like an ice cream sandwich only from Paris.
Our April menus will be created to focus on Springtime flavors, when many Spring vegetables are at their very best due to April showers!
8 oz Bison Tenderloin with red wine demi glaze and served with butternut squash purée and garnished with local microgreens
