Golden-fried beet and creamy goat cheese bites, drizzled with aged balsamic reduction and microgreens.
Pairs with Pairs with our house white wine
Tender squid rings, lightly breaded and fried until crispy, served with zesty lemon aioli and fresh herbs.
Pairs with Try with a crisp IPA
Velvety blend of wild mushrooms, finished with black truffle oil and toasted sourdough croutons.
Marinated grilled chicken with warm spices, served with cooling yogurt dip and charred lime.
Three succulent diver scallops, perfectly seared and topped with brown butter and crispy sage.
House-made flatbread with melted brie, tart cranberries, candied walnuts, and fresh thyme.
Wild salmon fillet with herb butter crust, roasted seasonal vegetables, and creamy lemon beurre blanc.
Pairs with Pairs beautifully with Sauvignon Blanc
Fall-apart tender beef short rib, braised in red wine reduction, served with creamy potato purée and roasted root vegetables.
Pairs with Pairs with Cabernet Sauvignon
Half chicken with crispy skin, herb-infused jus, seasonal greens, and truffle-roasted fingerling potatoes.
Pairs with Try with our house Pinot Noir
Roasted mushroom duxelles and spinach wrapped in golden puff pastry, served with red wine jus and seasonal vegetables.
Jumbo prawns in fragrant red curry broth with coconut milk, bell peppers, and fresh basil. Served over jasmine rice.
Rosemary-marinated lamb chops, charred to perfection, with chimichurri sauce and pommes Anna.
Creamy Arborio rice with porcini, shiitake, and oyster mushrooms, finished with aged Parmesan and black truffle.
Delicate white fish steamed in parchment with seasonal vegetables, fresh herbs, and white wine reduction.
Pairs with Pairs with Chablis
Mixed seasonal greens, roasted beets, candied walnuts, goat cheese, and balsamic vinaigrette.
Crisp romaine, house-made Caesar dressing, aged Parmesan, and garlic croutons with fresh lemon.
Creamy three-cheese pasta with crispy breadcrumb topping, finished with black truffle oil.
Market-fresh vegetables with garlic, herbs, and extra virgin olive oil, roasted until caramelized.
Thinly sliced potatoes and celery root, layered with cream, butter, and Gruyère cheese.
Warm flourless chocolate cake with molten center, served with vanilla ice cream and fresh berries.
Creamy New York style cheesecake topped with tart cranberry compote and graham cracker crust.
Classic custard with caramelized sugar crust, aromatic vanilla bean, and crispy almond tuile.
Buttery pastry shell with vanilla custard and topped with fresh seasonal fruits and apricot glaze.
Silky coffee-infused panna cotta, finished with dark chocolate shavings and whipped cream.
Curated selection of reds, whites, and rosés by the glass or bottle. Ask server for recommendations.
Rotating selection of local and international craft beers on tap and in bottle.
Refreshing non-alcoholic blend of cranberry juice, fresh citrus, sparkling water, and fresh mint.
Smooth vodka, coffee liqueur, fresh espresso, and a hint of cream, topped with coffee foam.
Premium tequila, fresh lime juice, orange liqueur, and agave nectar, served over ice with salt rim.
House-made lemonade with fresh lemons, pure cane sugar, and sparkling water. Served chilled.
Espresso drinks, cappuccino, latte, and selection of premium loose-leaf teas.