– Autumn Menu –

Stuffed with chevre & drizzled with pomegranate drduction

with roasted red bell peppers, pine nuts & shallots. Served with Grilled polenta, roasted red bell pepper-rosemary sauce

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

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

with lemon adobo beurre-blanc

served with fresh basil pesto & chèvre, yellow bell pepper purée & balsamic reduction

organic mixed greens with grape tomatoes, toasted sesame seeds, cucumber, parmesan & aged balsamic vinaigrette. (GF)

chopped romaine hearts with toasted corn bread croutons, shaved parmesan & our chipotlé chile caesar dressingª

served with house-cured duck breast bacon, gorgonzola, both grape & sun-dried yellow tomatoes, shaved red onion with creamy gorgonzola dressing

organic mixed greens tossed with roasted pepitas, apples, celery, apple-wood smoked bacon, cranberries, port-braised figs & red pears in a lomeon & red wine vinaigrette (DF,GF)

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

Flown in fresh! Your server will inform you about the evening selection.

Offered nightly

served over roasted tomato demi-glace; accompanied by roasted garlic mashed potatoes & sautéed snap peas with radish

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

served on a smoked bacon, ancho and bean cassoulet, finished with butter and lemon zest (can be made GF/DF)

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

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

served with our blackberry-habanero sauce; with corn, sweet pea & poblano fritters; accompanied by a pea shoot, beet, green onion & cucumber salad lightly tossed in our orange, apple & sage vinaigrette

with organic quinoa; mixed with sun-dried yellow tomato pesto, roasted corn & bell peppers, spinach, Anasazi & black beans, accompanied by a a julienne of yellow squash, zucchini & carrots, served over roasted tomatillo-basil sauce & topped with coriander toasted pumpkin seeds. (DF, can be made GF) Add cotija cheese +1 Note! Poblanos can be spicy.

We offer a full compliment of spirits including Vodkas, Rum, Gin, Bourbon, Scotch, & Whiskey

We offer a full compliment of the classics as well as some fantastic house cocktails & if you don't see what you like on the menu, please ask your server.

You may choose to bring your own, unopened bottle of wine. Our servers will provide wine service. Additionally, we are able to decant for you.