Our Menu

Wild-caught salmon with herb crust, served with seasonal vegetables and lemon butter sauce

Slow-cooked beef short rib with red wine reduction, creamy polenta, and roasted root vegetables

Creamy arborio rice with assorted wild mushrooms, truffle oil, and aged parmesan

Crispy duck leg confit, cherry gastrique, parsnip purée, sautéed greens

Roasted vegetables, mushroom duxelles, flaky pastry, red pepper coulis

14oz grass-fed ribeye, compound butter, truffle fries, grilled asparagus