Paillard of Pork With Roasted Sweet Potatoes 18.
and buttery brussel sprouts with jus de viande
Beef Stew with Winter Root Vegetables 17.
red wine marinated grass-fed beef and parisienned vegetables
Grilled Hanger Steak with Potato Au Gratin 18.
with a choice of preparation: balsamic glaze or au poivre
Poached Salmon with Heirloom Apple Chutney 17.
and herb spaetzle and braised napa cabbage
Speck- Wrapped Cod with Crushed Red Bliss Potatoes 19.
drizzled with a light beurre blanc
Wild Striped Bass with Roasted Yellow Beets 18.
topped with a warm beet vinaigrette and served with pureed cauliflower
Goat Cheese Gnocchi With Roasted Beets 17.
and baby beet greens
French- Cut Chicken Breast with Truffle Butter 16.
in a chicken jus served with carmelized carrots and garlic mashed yukon gold potatoes
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