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FINE DINING MENU

• Wednesday, 1/16 - Saturday, 1/19 5.30p- close •

• Starters •

  • Tostada

    $ 9.00

    Braised Pork with fresh made tortilla, Burnt Mushroom Refried Black Beans, Goat Cheese Cream, Avocado, Tomato & Cilantro

  • Beet Salad

    $ 14.00

    Roasted with Goat Cheese Cream, Radish, Orange, Greens and Preserved Lemon

  • Lamb Belly

    $ MKT

    with Black Lintels, Basil Custard, Cabbage Cream and a Farm Fresh Egg

  • Chicken Thighs

    $ 14.00

    Fried with Mole, Avocado Cream, Cherry Tomatoes, Shiso, Basil and Honey

  • Brussels Sprouts

    $ 11.00

    with Pears, House Pickled Onions, Gruyere, Missouri Pecans and Thyme Honey

  • Deviled Eggs

    $ 7.00

    Pimento Cheese, Bacon Molasses and Pickled Onions

    Add Ortiz Anchovies to the top of each Egg +$3

  • Crispy Corn Bread

    $ 10.00

    with Bacon Jam, Chives and Honey Thyme Butter

• main courses •

  • Barramundi

    $MKT

    Pan Roasted with Yellow Split Pea Soup, Brussels Sprouts, Green Beans, Quick Pickled Onions, Green Onion Basil and Tarragon

  • Braised Pork

    $ 29

    with Braised Red Cabbage, Goat Cheese Cream, Crispy Kale and Brussels Sprouts, and Farm Fresh Egg

  • Irish Trout

    $MKT

    Grilled with Blood Orange, Orange, Tomato, Celery, Olives, Pimento, Dill and Mint

  • Chicken Breast

    $ 29

    Amish Organic Breast with Cauliflower, Mushrooms, Sweet Potato, Oven Dried Tomatoes, Roasted Fennel, Basil, Taleggio and Garlic Custard

  • Ribeye

    $ MKT

    Prime Steak with Mozzarella Mashed Potatoes, Green Beans, Brussels Sprouts, Pecans, Apple, Green Onion, Roasted Garlic and Pecan Bourbon Butter

  • Lamb Shank

    $ 38

    Braised, with house made Fettuccini, Mushrooms, Mole, Grilled Onions, Cherry Tomatoes, Pickled Onion, Cotija and Lime

  • Vegetable Napolean of the Day

    $ 21

Download Fine Dining Menu

-CHEF-
Pierre Gabant