Four-Course Chef's Tasting Menu for Two

Shared Appetizer

Mesquite charbroiled goat cheese tomatoes

Fresh Roma tomatoes mesquite charbroiled with goat cheese

House-smoked trout

Famous slow-smoked trout served with a dill aioli, capers and diced red onions

Artichoke hearts

House-marinated artichoke hearts sautéed with mixed herbs, Sauvignon Blanc and butter

Two Soups or Salads

Warm spinach salad

Baby spinach leaves tossed in a warm bacon dressing drizzled with a touch of X.O. Cognac

Lobster bisque


Crisp romaine lettuce tossed in a traditional Caesar dressing with garlic croutons and Parmesan cheese

Soup du jour

Two Entrees

Prime top sirloin steak

Tender top sirloin steak grilled on a mesquite grill with your selection of sauce


Prawns sautéed in a three citrus chive Sauvignon Blanc sauce

Bone-in smoked pork chop

Bone-in thick hand-cut smoked pork chop oven roasted finished in a Cabernet red currant demi-glace

Five-mushroom rigatoni

A blend of five mushrooms sauteed with a Madeira wine demi-glace tossed with rigatoni pasta finished with a hint of fresh thyme and Asiago cheese

Two Desserts

Dark chocolate cream puffs with market fresh raspberries

Myer lemon tart

Velvety smooth lemon custard in a homemade crumb crust

Peanut butter creme brulee

Velvety smooth peanut butter crème brulee with a caramelized crust and chocolate sauce

Two Non-Alcoholic Beverages

Coffee, tea or a soft drink

Menu subject to change based on ingredients and seasonality. No substitutions.