salmon
creamy orzo, bacon, wild mushrooms, artichokes, sundried tomatoes, fine herb vinaigrette
25
ribeye
grilled spinach, pommes frites, blue cheese demi
35
new orleans pasta
chorizo, chicken, shrimp, rigatoni, Cajun cream
24
lamb
cassoulet, andoullie sausage,green beans, carrots, onion, cannalini, cattle, flagoulets
30
grouper
tomato jam, star anise consommé,peruvian purple mash, fried turnips
30
pork
cider brined, smoked cheddar mac & cheese, apple chutney, grilled spinach, garlic & shallots
28
vegetarian
zucchini, yellow squash, sundried tomato lasagna with roasted yellow pepper cream
24
sides
prosciutto wrapped asparagus - $5
grilled broccoli rabe & roasted garlic aioli - $5 pomme frittes & smoked paprika aioli - $5
citrus poached lobster tail - $16
Welcome from
Laurie Sandoval, Manager and Executive Chef Thomas Van Acker
