Dinner Menu

Date Night, Wine & Dine

 

Monday – Saturday: 5pm – Close

Five Course Chefs Tasting Menu

an off menu five course meal presented and prepared by
Chef Anthony Kueper
limited availability
$75 pp

Shared Plates

Chorizo Macaroni & Cheese • Side 4 • Full 10

house chorizo • house-made rigatoni • cheddar • goat cheese • bleu cheese parmesan • bread crumbs

Butternut Squash Ravioli • 13

brown butter • sage • marshmallow • smoked almond • maitake

Charcuterie & Cheese Board • 21

house cured meats • pork rillette • house mustard • selection of cheeses • olives • house pickled vegetables • house bread

Artichoke Crème Brulé • 12

prosciutto wrapped asparagus • parmesan crisp • greens • radish

Soup & Salad

Soup du Jour • 6

daily house prepared soup

House Salad • 6

mixed greens • oven-dried tomato • crumbled bleu cheese • house focaccia croutons • citrus—mint vinaigrette

Wasabi Caesar • 8

roasted red beets • breaded goat cheese • arugula pickled beet puree • orange truffle vinaigrette

Warm Goat Cheese Salad • 10

roasted red beets • breaded goat cheese • arugula pickled beet puree • orange truffle vinaigrette

Main Plates

Market Fish • Market

uniquely prepared daily • limited availability

Pan Seared Scallops • 32

broccolini • polenta • heirloom cherry tomato • poblano rouille • pickled onion

New Zealand Lamb Rack • 31

cannellini bean puree • asparagus • sweet peppers • basil-mint pesto • olive jus

Pan Seared Duck Breast* • 26

parsnip • apple • beech mushroom • poached leeks • compressed celery • pomegranate gel • duck jus

Market Steaks*

sweet potato gnocchi • oyster mushroom • brussels sprout • cippolini peppercorn sauce

— Imperial Wagyu 8 oz. Strip • 38
— Imperial Wagyu 8 oz. Tenderloin • 48
— Cut of the night • MP

Imperial Wagyu Beef and T.D. Niche Pork Ragu • 22

house fettuccini • shaved grana padano • grilled baguette

*Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness