Dinner

(Friday & Saturday dinner only)

Hot, Medium, Mild, BBQ, Garlic Parmesan

Choice of classic or nouveau

Choice of Yukon mashed or griddle bread, served with steamed veggies

Wild mushroom stuffed fried risotto, truffle aioli

Five cheese blend stuffed peppers

Creamy three cheese spinach artichoke dip with a toasted parmesan crust, served with pita chips

Assorted cheeses and charcuterie with fresh cracker bread

Three flavors of hummus, pistachio dusted feta, grilled pita and assorted veg.

Buttermilk brined squid over greens with pickled radish and peppadew rouille

Garlic and herb cream loaded with banana peppers with a toasted parmesan crust, served with pita chips

Braised bone-in short rib, demiglace, ragout over St. Andre's polenta

Pan-seared bone-in pork chop with a fennel-sage rub, over spaetzle with a mustard pan sauce

Smoked Gouda cheese sauce with house bowtie pasta, Madeira candied pork belly lardons, poached egg, toasticle crust. Available as vegetarian upon request

House made potato-ricotta gnocchi topped with vegan meat simmered in tomato ragù. Gluten free gnocchi available

Chef varieties

Slow braised half chicken in a rich port and tomato broth with mushrooms, herbs, and mixed vegetables