Hand-made, served in maple-brown butter with pine nuts and sage

stuffed with chèvre & drizzled with pomegranate reduction

served with house-made molé, grilled mango salsa & ancho sour cream

with lemon adobo beurre-blanc (can be made GF)

with edamame, roasted corn, pineapple, red bell pepper, green onion, cucumber, spinach & toasted macadamia nut; tossed with our pineapple, soy & ginger vinaigrette (VE,GF,DF)

organic mixed greens tossed with grape tomatoes, toasted sesame seeds, cucumber, parmesan, gorgonzola & our aged balsamic vinaigrette (omit cheese VE, omit Gorgonzola GF)

chopped romaine hearts with toasted cornbread croutons, shaved parmesan & our chipotle & adobo chile caesar dressing (contains raw egg)

with house-cured duck bacon, gorgonzola, both grape & roasted yellow tomatoes, shaved red onion with our creamy gorgonzola dressing

organic mixed greens tossed with roasted pepitas, apples, celery, carrots, apple-wood smoked bacon, cranberries, port-braised figs & red pears in a lemon & red wine vinaigrette

Your server will inform you of tonight's selection

100% Prime Angus Beef accompanied by a roasted tomato demi-glace with creamy gorgonzola scalloped potatoes and sauteed brussels sprouts with toasted pine nuts and herbs. 10 oz

Topped with a parmesan, herb & garlic crust and served on a smoked bacon, ancho and bean cassoulet, finished with butter, lemon zest and a touch of honey 10oz (GF)

served with apple-chipotle chutney & beurre-blanc, crispy potato galette & sautèed snap peas with radish (can be made GF)

served over a butternut squash, parsnip creamy risotto with fresh sage & speck, topped with lingonberry-sage jam (GF)

panko crusted, accompanied by a salad of tri-color quinoa, roasted chayote squash, roasted poblano pepper & corn, green onion & cotija cheese with a tomatillo, avocado, cilantro vinaigrette

hand made, filled with truffled mushrooms, parmesan & asiago; served in a light broth with marsala wine, portabella, shiitake & oyster mushrooms, lemon zest, balsamic vinegar & sage