dinner

Dinner Menu - 4 Courses for $44 (per guest)

First Course

POLENTA CAKES

Pan-seared polenta, wild mushroom ragout, and whipped ricotta

MAC FRITTERS

Mac & Cheese, poblano, and smoky bacon rolled in panko then fried golden brown

CARAMELIZED ONION DIP

Caramelized onions, cream cheese, sour cream, and Parmesan, oven baked, garnished with toasted Panko breadcrumbs, served with crispy tortilla chips

Second Course

POTATO & LEEK SOUP

Garnished with crispy bacon

WINTER SALAD

Lettuce, beets, shaved Brussels, goat cheese, craisins, and croutons tossed in a lemon dijon vinaigrette

Third Course

MAPLE BOURBON PORK CHOP

Bone-in brined pork chop, braised purple kale, cheesy polenta

Suggested White Pairing: Laetitia Estate CHARDONNAY
Suggested Red Pairing: Charles Smith “Substance” CAB SAUV

VEGGIE BURGER

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 FISH OF THE DAY

Chef’s rotating fish special

Suggested White Pairing: Geyser Peak CHARDONNAY
Suggested Sparking Pairing: Torresella PROSECCO

STEAK OSCAR (+$15)

10oz. chargrilled strip, gorgonzola mash, grilled broccolini, crab cake, warm bearnaise

Suggested Red Pairing: Yakima Red BORDEAUX RED BLEND
Suggested Red Pairing: Callia MALBEC

Fourth Course

KEY LIME PIE CUP

CHOCOLATE PEANUT BUTTER CUP

RED VELVET CUP

DOUBLE FUDGE CAKE (+$2)

Additional Information

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.

Select Your City