~Menu~
Thursday, Friday, Saturday and Sunday August 17, 18, 19 and 20


Starters

Soup
Lobster Bisque
9

Caesar Salad
Hand tossed with Garlic Croutons and Shredded Parmesan
Served in a Parmesan Cheese Basket
6

Baby Arugula and Peach Salad
Toasted Almonds, Goat Cheese and South Carolina Peaches
Honey and Lavender Vinaigrette
7

Tomato and Avocado Salad
Haas Avocado, Osage Red and Yellow Tomatoes and Arugula
White Balsamic Vinegar and Champagne Vinaigrette
7

Homemade Mozzarella
Osage Tomatoes, Fresh Basil and Balsamic Glaze
10

Charcuterie Plate
Prosciutto, Salami's and Cappacola
Cheese Selection and Imported Olives
12

Lobster Ravioli
Champagne Sauce and a drizzle of Truffle Oil
14


Entrées

Center Cut Filet Mignon
A “Painted Hills Farms”  product: Wheeler County, Oregon
9 oz. Center Cut Filet Mignon, Cabernet Glaze
Gratin' Potatoes and Asparagus
46

Alaskan Halibut Fillet
Kodiak, Alaska, USA
Tomato and Basil Compound Butter Micro Basil Bouquet
Harvest Rice and Asparagus
42

Canadian Duck Breast
Canada
Pomegranate and Pinot Noir Reduction
Harvest Rice and Asparagus.
36

Dover Sole and Crab
Totten Inlet, Washington State
Champagne Sauce
Harvest Rice
and Wilted Spinach
39

Desserts
Local Blackberry Streusel and Vanilla Bean Ice Cream
Double Chocolate Cake W/ Berries and Fresh Cream
Creme Brule
7

$18.00 Corking Fee
20% Gratuity will be added to parties of 7 or more
$10.00 Share charge
***Notice of raw and undercooked foods is potentially harmful***
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