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)
Pork Belly | Bourbon & orange glazed with cranberry chutney & toasted pecans (GF) (DF)
Bison Meatball | Ground farm raised bison, smoked blue cheese & pickled red onion (GF)
African Peanut Soup | Sweet potato, tomato, jalapeno & kale (VG) (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
Vegetable Curry | Roasted cauliflower, red peppers & chickpeas with yellow curry sauce served over Basmati & lime. (VG) (GF)
Filet Mignon | Seared & served with garlic mashed potatoes, bourbon glazed rainbow carrots, mushroom duxelle & herb butter (GF)
Lamb | Lamb Lollipops, farro salad with toasted hazelnuts, apples, arugula & parmesean topped with tzatziki
Seared Scallops | Served with cauliflower puree, crispy kale chip & balsamic reduction (GF)
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)
Creme Brûlée | Lavender crème brûlée (GF) (V)