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 three course offering or à la carte.

We open at 5PM and take our last seating at 8:30

Three Course Dinner $60

Add Two Course Wine Pairing for $25

In light of an unexpected staffing challenge and our continuous effort to uphold the quality and integrity of your dining experience, we’ve made a thoughtful decision to transition to a three-course dinner temporarily. Our a la carte service at the bar and high-top seating will continue as always.


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)

Dumplings | House made five spice cabbage dumplings with shiitake mushrooms served with sesame oil & soy ginger glaze (VG)


Crispy Tofu | Lemongrass curry, tamari glazed eggplant, basil, lime and black rice (VG) (GF)

Filet Mignon | Porcini rubbed & served with sweet potato puree and crispy garlic & fig port reduction (GF)

Pork | Cider braised pork tenderloin served with roasted root vegetables, brown butter sage sauce & apple air (GF) (DF)

Seared Scallops | Served with cauliflower puree, crispy kale chip & balsamic reduction (GF)


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

Sorbet | House-made coconut turmeric sorbet (GF) (VG)

Ice Cream | House-made house chocolate ice cream with marshmallow (GF)

Creme Brûlée | Traditional blood orange & pomegranate creme brûlée (GF) (V)