Serving Lunch 11:00 am MON-FRI Serving Dinner 5-10pm MON-SAT
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fresh selection of seasonal ingredients created daily
caramelized onions, savory broth, sherry, sourdough croutons, four cheeses
lemon dressing, Asiago cheese, tomato, cucumber, jicama
mixed greens, walnut-blue cheese dressing, tomato, egg, avocado
fried egg, bacon, almonds, dill Havarti, strawberries, huckleberry dressing
Romaine hearts, house made dressing, aged Parmesan, sourdough croutons
Montana goat cheese, soda batter, local honey, candied walnuts, seasonal fruit
flaky pastry, French brie, almond butter, huckleberry highlights, lavosh
jumbo lump crab, garlic spinach, lemon-caper dill sauce
Hawaiian tuna, sesame seeds, seared rare, Asian slaw, wasabi, ginger, soy
grilled portobello, sauteed forest mushrooms, garlic cream, porcini mushroom sauce, puff pastry
spice rubbed, brown sugar bourbon onions, horseradish
grilled baugette, grapes, apples, strawberries
rings and tentacles, hot peppers, garlic butter, red pepper sun-dried tomato aioli
poached shrimp, bay shrimp, house cocktail, pepper vodka
lump crab, artichoke hearts, Parmesan cheese, lavosh crackers
one pound, butter, sour cream, bacon, & chives
butter, lemon, & Parmesan
shiitake, portobello, crimini, button, tree oyster, enoki
herb butter & white wine
butter, garlic, brown sugar, Bourbon whiskey
baby greens, tomato, cucumber, croutons, choice of dressing
baby spinach, garlic, crushed chiles, olive oil
Italian bleu, smoked bacon, cream, spices
caramelized onions, sauteed mushrooms, garlic spinach and natural pan jus
mountain grown lamb, Dijon-rosemary-mint crust, sauteed mustard greens, Yukon Gold mashed potatoes
cut double thick, Cuban black beans and rice, mango lime glaze and banana salsa
Rogue Smoked Blue cheese, fig Port reduction and butternut squash risotto
mesquite grilled, whiskey mushroom sauce, hash browns
smoked cheddar rosemary butter, red hot potatoes
flank steak, coffee rub, mesquite grilled, demi-glace, mashed potatoes and hand-battered onion rings
Hawaiian tuna, sweet ginger, creamy Arborio rice and wasabi butter
Creole shrimp sauce, black pepper grits
lemon chive butter, green garlic shoots, and red potatoes
spinach artichoke stuffing, five grain pilaf and Hollandaise
panko herb crust, lemon shallot butter, red grapes, basmati rice
cold smoked and wood grilled, orange-Dijon glaze, wild rice and citrus salad
grilled and simmered in coconut milk, sesame vegetables and basmati rice
citrus sage rubbed, orange peppercorn glaze and wild rice
chicken breast, wild mushrooms, shallots, cream and Marsala over linguine
capellini, tomatoes, kalamata olives, sweet garlic, capers, basil and extra virgin olive oil
ricotta, Asiago and herb stuffed crepes, tomato basil sauce and truffle oil
traditional vanilla bean and home made cookies
three 2oz sampling portions and home made cookies
flourless with chocolate mousse and devil's food with chocolate ice cream, chocolate nibs
traditional cheesecake with shortbread crust
Mascarpone, layered coffee and brandy soaked ladyfingers
home made cookies and fresh strawberries
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