Hours may fluctuate. For detailed hours of operation, please contact the store directly.
with mache, fetta cheese and citrus dressing
salad with stilton cheese and candied walnuts
salad with a mustard vinaigrette
hearts of romaine with parmesan and anchovies
with maytag blue cheese dressing and cherry tomatoes
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with creme fraiche and wasabi tobikko caviar
mozzarella, tomato sauce and basil
home made sausage, mozzarella, yukon gold potatoes, pecorino and arugula
in puff pastry
calamari, fennel, artichokes blue lake beans with spicy aioli
ground to order (uncooked) served with croutons
mussels, steamed in white wine with grilled bread
with mignonette
with garlic parsley pastis butter
from snake river ranch, (idaho) mashed potatoes & horseradish cream
mesquite grilled, with blue cheese potato gratin and thyme jus
slow roasted, then mesquite grilled with veal jus (12 oz)
aged 21 days black angus, mesquite grilled with bearnaise sauce (14 oz)
prime certified black angus, pan roasted with maitre d' butter and fries (10 oz)
from new zealand, full rack with thyme jus
center cut from allen brothers (chicago) with truffle butter (10 oz)
with a cracked black pepper crust and creamy mushroom sauce (13 oz)
wood oven roasted, with mashed potatoes and lemon herb jus
today's chef's idea
du jour. i love risotto
with mashed potatoes and leek coulis (served rare)
with corn, mash potatoes, sweet pea sauce, onion rings and vanilla oil
slow roasted with mashed potatoes and a oven roasted tomato black olive ragout
with manilla clams, bouillabaisse broth, herb raviolis and saffron aioli
petrale sole fillet with mashed potatoes and a lemon caper butter
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(chef's favorite)
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with pancetta
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with olive oil, chille flakes and garlic
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(made with real bordeaux wine)
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