caramelized salmon
fingerling potato confit, caramelized onion, arugula basil pesto
24
bone-in ribeye
brie whipped yukon gold potatoes, caramelized onion cream, corn, cremini
31
new orleans pasta
chorizo, chicken, shrimp, rigatoni, cajun cream
22
lamb shank
saffron couscous, zucchini, summer squash, lamb jus
30
halibut
eggplant puree, oven dried tomato, kalamata olive jus, haricot vert
27
chicken
orzo, shiitake, peas, shallot-parsley relish, toasted pine nuts
25
tuna
parsnip puree, fennel, spinach, veal stock reduction
28
beef tenderloin
haricot vert, onion confit, whipped potato, red wine reduction
29
risotto
carnaroli rice, seasonal wild mushrooms, peas, asparagus, white wine
20
lobster & mussels
linguine, white wine, asparagus, grape tomatoes, shallot
30
sides
grilled asparagus - 4
shiitake mushrooms - 4
pomme frittes - 4
lobster tail - 13
Welcome from
Laurie Sandoval, Manager and Executive Chef Brian Olsen
