Starters

• Charcuterie Board$16.00
  Chef's assortment of cured meats and exotic cheeses with assorted accompaniments perfect for sharing.

• Steak Tartare$24.00
  Top grade filet mignon, served raw and topped with quail eggs.

Soups and Salads

• Add protein to a salad for an additional charge.
• French Onion Soup$8.00
  Merlot infused caramelized onions under melted sharp provolone.

• House Wedge Salad$9.00
  Baby iceberg wedge, balsamic drizzle, tomatoes, and cherry smoked bacon strips with house Gorgonzola dressing.

Steaks

• All steaks are served with chef's vegetable and potato. Add extras for an additional charge.
• Filet Mignon8 oz.: $38.0010 oz.: $41.00
  USDA Black Angus hand-cut timeless entree. Prepared to your liking.

• 14 oz. NY Strip$38.00
  USDA Black Angus highly flavorful, firm textured sirloin.

Seafood

• Lobster Ravioli$37.00
  Ravioli stuffed with lobster. Served with a 1/2 cold water lobster tail and scallop finished with brown sage butter.

• Salmon$34.00
  Pan-seared salmon served with hickory-smoked creme fraiche, celery seed gastrique, pumpernickel croutons, and crispy prosciutto. Served with vegetable.

Entrees

• Seared Duck Manhattan$32.00
  Locally raised duck breasts served with Luxardo cherry liqueur and bourbon reduction over Parmesan risotto and vegetables.

• Frenched Chicken$28.00
  Pan-roasted airline chicken breast. Served with mushroom and goat cheese risotto, topped with lavender-infused honey and served with asparagus.