The Menu
The Menu
We are offering table service by reservation and walk-in Tuesday thru Saturday night.
Guests sitting at the bar have an option of ordering the full four course offering or à la carte.
We open at 5PM and take our last seating at 8:30
Four Course Dinner $70
Add A Two COurse Wine Pairing for $35
Appetizers
Shrimp & Grits | Blackened shrimp served over creamy grits & topped with a creole tomato sauce (GF)
Gua Bao | Pork belly bao bun with lemongrass soy glaze, pickled carrot & bib lettuce
Crispy Polenta Cake | Served with a whipped cashew & cauliflower cream & sweet roasted red pepper jam (VG) (GF)
Bison Meatball | Ground farm raised bison, smoked blue cheese & pickled red onion (GF)
Salad
Traditional Caesar | Grilled romaine, parmesan, garlic, house crutons with single vineyard olive oil & anchoivie dressing
Thai Spring Noodle Salad | Marinated rice thread, mint, cucumber, carrot, sprouts & diakon with a mirin vinaigrette topped with peanuts & crispy fried shallots (VG) (GF)
Entrées
Celeriac Steak | Miso & maple glazed with garlic pinto bean puree & roasted asparagus (VG) (GF)
Filet Mignon | Seared & served with garlic mashed potatoes, bourbon glazed rainbow carrots, mushroom duxelle & herb butter (GF)
Lamb Lollipops | Herb crusted served with roasted feta & cherry tomato orzo & tzatziki
Seared Scallops | Served with cauliflower puree, crispy kale chip & balsamic reduction (GF)
Pierogi | Traditional Polish potato & veal dumpling with asparagus, pea & mint sauce with horseradish pomme puree
Desserts
Novio’s Mousse | Dark chocolate, chocolate shell, whipped cream (GF) (V)
Sorbet | House-made coconut turmeric sorbet (GF) (VG)
Ice Cream | House-made olive oil & basil ice cream (V) (GF)
Lemonopita | Lemon phyllo pie with candied lemon & vanilla bean whipped cream (V)