Celebrating 45 years!
Menu
Curated by Owner & Executive Chef, Andrew Figel and Chef de Cuisine, Brandi Peters.
S M A L L P L A T E S
Lemon Thyme Beurre Blanc, Fried Capers
$25.00
Blueberry-Soy Glaze
$19.50
Spicy Ancho Chile-Lime Aioli
$22
S A L A D S
Romaine, French Bread Croutons, Shaved Parmesan
$15.50
House made Blue Cheese Dressing, Applewood Smoked Bacon, Red Onion, Heirloom Cherry Tomato
$15.50
Blueberries, Pistachio, Cucumber, Red Onion, Feta, Blueberry Vinaigrette
$15.50
Arugula, Heirloom Tomato, Naval Orange, Dill, Toasted Pistachio, Citrus Vinaigrette
$15.50
E N T R E E S
Lemon Butter - or - Sun Dried Tomato & Basil Compound Butter, Couscous
$30.50
Purple Sticky Rice
$31.50
Pan Seared, Apricot Curry Sauce, Couscous
$35
Twin Tails, Lemon Thyme Beurre Blanc, Couscous
$50
Angel Hair Pasta, Ginger-Scallion Sauce
$37
Chimicurri Marinated, Seasoned Black Beans, Housemade Yellow Rice
$31.50
Bone-in, Peach Bourbon Compote, Grilled Peaches, Sweet Potato Puree
$37
Char-grilled, Housemade Steak Sauce, Crispy Shallot, Roasted Garlic Mashed Potatoes
$53
D E S S E R T S
Curated by Jerri Fifer
Butter Rum Sauce, Whipped Cream
$13
Fudge Sauce, Scoop of Housemade Vanilla Ice Cream
$15
Changes Seasonally, Served with a Scoop of Housemade Vanilla Ice Cream
$13
Three Scoops, Seasonally Flavored
$15
Changes Weekly to Bi-weekly
$15
Phyllo, Fresh Berries, Whipped Cream
$13
Topped with a Fresh Strawberry
$11