Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Center cut of the tenderloin, pan seared then oven roasted and served with classic Bordelaise sauce
Petite lamb, Frenched cleaned seasoned with herbs du provence, honey mustard and topped with ground pistachios, roasted to medium
Twice cooked and Served skin on with the Chefs own Cassis-Orange Glaze (not crispy duck as it is roasted)
Sirloin of Venison, coated with ground shiitake and porcini mushrooms, oven roasted, sliced and served with a Cola and cherries sauce
Classic NY or Kansas City cut strip loin, seasoned with the Chefs coffee & spice rub, then char grilled
Quick grilled, topped with fresh herbed butter sauce and gently baked to perfection
The Menu is a Chefs Menu and each item is selected and crafted by the Chef. We prepare each course fresh each day with ingredients purchased that day. Some items may change without notice based on av
No description available
No description available
No description available
No description available
No description available
No description available
No description available
No description available
No description available
No description available
No description available
No description available
No description available
No description available
No description available
No description available
No description available
No description available
No description available
No description available
No description available
No description available
No description available
No description available
No description available
No description available
No description available
No description available
No description available
No description available
No description available
No description available
No description available
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.