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Slow cooked tenderloin, baby red potatoes, carrots, onions, and corn simmered in a beef jus, topped with a puff pastry
Beef Tenderloin and Brie wrapped in a puffed pastry purse with a mustard cream sauce.
beer-battered crawfish tail meat dusted with spices and served with cajun aioli.
Tenderloin tips slow-cooked in a rich demi with pearl onions, served over garlic mashed potatoes.
New England style jumbo lump crab cakes served with Thai chili aioli.
Served with pickled ginger slaw, wasabi coulis, and caramelized soy
White cheddar with cavatappi noodles and Maine lobster, topped with a romano, parmesan and Asiago blend and toasted bread crumbs.
2 oz. Tenderloin served atop an oven bronzed gorgonzola brochette topped with caramelized onions and surrounded by natural jus demi and a chevre demi swirl.
Seared salmon with candied lavender pear chutney over smashed butternut squash completed with cracked black pepper.
Ahi tuna encrusted with Aleppo pepper and orange zest over somen noodles in a beet dashi broth topped with a ginger lime slaw.
Beef tenderloin steak medallion topped with roasted monkfish, served over fingerling potatoes and finished with Béarnaise sauce
Toasted coriander encrusted lamb rack crowning parsnip, sweet potato, and pancetta hash topped with salsa roja
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