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DINNER MENU

—  SEASONAL SELECTIONS  — 

 

Appetizers

— Stuffed Mushrooms —
Italian sausage, roasted veggies
$8

— Pretzel Bites—
fresh baked with cheddar-stout cheese
$8

—  Bacon-Wrapped Dates —
gorgonzola cheese, smoked bacon, pinenuts
$8

 

 

Soup, Salad and more

—Potato Leek Bisque—
yukon gold potatoes, roasted leeks
$4/$8

— Pear-Gorgonzola Salad — 
candied walnuts, pear vinaigrette
$4/$10

— Prime Rib Dip — 
slow roasted prime rib, provolone, au jus
$14

 

Entrees

—  Prime Rib — 
pinot noir sea salt rub, au jus
$34

—  Greek Chicken Roulade — 
feta, sun dried tomatoes, kalamata, spinach
$22

— Razor Clam Pasta—
angel hair, browned butter
$20

 


Executive Chef Gabriel Barber

 


—  Dessert  —

 

Handmade daily, exclusively in-house

—   Baklava Cheesecake —
rose water, walnut and almond
$6

—  Salted Caramel Budino —
caramel custard, Jacobsen sea salt
$6

—  German Chocolate Tart —
Caramel pecan filling, german chocolate ganache, toasted coconut
$6

—  Pina Colada Sorbet —
Roasted pineapple, coconut cream
$4

—  Negrita —
biscotti, dark chocolate, pine nuts
$6

 

Pastry Chef Crystalyn Thorsen