Pan-seared polenta, wild mushroom ragout, and whipped ricotta
Mac & Cheese, poblano, and smoky bacon rolled in panko then fried golden brown
Caramelized onions, cream cheese, sour cream, and Parmesan, oven baked, garnished with toasted Panko breadcrumbs, served with crispy tortilla chips
Garnished with crispy bacon
Lettuce, beets, shaved Brussels, goat cheese, craisins, and croutons tossed in a lemon dijon vinaigrette
Bone-in brined pork chop, braised purple kale, cheesy polenta
Suggested White Pairing: Laetitia Estate CHARDONNAY Suggested Red Pairing: Charles Smith “Substance” CAB SAUV
House-made veggie burger, sundried tomato aioli, arugula, goat cheese, crispy onions, your choice of side
Suggested White Pairing: Laetitia Estate CHARDONNAY Suggested Red Pairing: Mon Frere, PINOT NOIR
Chef’s rotating fish special
Suggested White Pairing: Geyser Peak CHARDONNAY Suggested Sparking Pairing: Torresella PROSECCO
10oz. chargrilled strip, gorgonzola mash, grilled broccolini, crab cake, warm bearnaise
Suggested Red Pairing: Yakima Red BORDEAUX RED BLEND Suggested Red Pairing: Callia MALBEC
Please Note – the prices shown on this wine menu are exclusively offered to our guests that have ordered our multi-course Restaurant Week Dinner Menu.