The Menu

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 Wine Pairing for $35

Sweet Onion Soup | Caramelized onions, thyme, gruyere & house bread (V)

Pork Belly | Honey ginger glaze served with butternut squash puree & pickled heirloom carrot (GF)

Braised Short Rib | Roasted carrot, creamy polenta & Demi-glace

Mushroom Crepe | Cremini mushroom, spinach, cashew parmesan, truffle oil & balsamic reduction (VG)

Roasted Squash Medley | Roasted butternut, delicata & acorn squash, watercress, maple-ginger vinaigrette & cider gel (VG) (GF)

Fried Goat Cheese | Lightly battered Chèvre, candied bacon, date & jalapeño jam, Bibb lettuce & lime-yogurt sauce (GF)

Crispy Tofu | Japanese eggplant, peanuts, Szechuan sauce, scallion & black rice (GF) (VG)

Filet Mignon | Herb crusted, cracked potatoes, broccolini, candied shishitos with rosemary Demi-glace

Duck | Seared duck breast served with parsnip puree, cherry gastrique & port wine Brussel sprouts

Scallops | Butternut squash risotto, smoked ricotta, pickled apples & roasted beets (GF)

Novio’s Mousse | Dark chocolate, chocolate shell, Cointreau whipped cream (GF) (V)

Sorbet | House-made apple cider sorbet (GF) (VG)

Ice Cream | House-made peppermint & candy cane ice cream (GF) (V)

Creme Brulee | Traditional fall spiced pumpkin creme brûlée (GF) (V)