The following is a sample menu only…
The menu changes often due to availability, seasonality and the Chef’s creative inspirations!

Bacon crusted Loch Duart Salmon*   29
apple | rainbow chard | celeriac-potato puree
whole grain mustard sauce

Pistachio crusted Scallops & Orange glazed Pork Belly   32
parsnip puree | butternut squash | red wine syrup

Vidalia Onion & Chard Ravioli   25
pesto | manchego cheese | pine nuts

Bouillabaisse   32
saffron-tomato broth | soft shell crab | shrimp
clams | mussels | grilled herb foccacia

“Krispie” Tai Snapper   31
black rice cake | yellow curry
broccolini | baby bok choy

Portabella stuffed Chicken Breast   28
tater tots | savoy spinach | truffled veloute
maitake mushroom

Maple Leaf Duck Breast     29
spring onion soubise | baby turnips
duck confit | cherry jus

Duet of Beef
Petite Filet and Braised Short Rib*   39
b.b.q. mushrooms | worcestershire glace
crème fraîche potato mousseline
caramelized onion-bacon compote

Colorado Rack of Lamb*     39
olive oil smashed potatoes | salsify puree
castelvatrano olive tapenade

Children’s menu is available on request. 
Menu items change seasonally. Prices are subject to change.
The Federal Department of Health requires us to inform you that consuming
raw or undercooked meats, poultry, seafood or eggs may increase your risk
of food borne illness. * All such items can be cooked to your order.