3 pieces Frikadeller, pickled cucumbers and multigrain bread.

Fig, shallot compote, sherry and thyme reduction.

Seared shrimp with Applewood bacon, oven roasted tomatoes, sambuca and fresh basil.

Arugula, Avocado, Pickled Onion & Citrus Vinaigrette

Classic Burgundy snails in garlic, shallots and lemon herb butter.

Grape Tomatoes and Arugula, Garlic & Cracked Pepper Herb

Chef's selection of cheese and fruit.

Combination of duck pate and the cheese plate.

Bacon vinaigrette, arugula, baby heirloom tomatoes and croutons.

Onion jam with apples, bacon and sherry.

Ask for today’s selections.

Slow-simmered duck leg quarter with white bean cassoulet.

Pulled duck meat, mixed mushrooms, Gorgonzola and truffle butter.

Wilted spinach, garlic and Parmesan cream with fresh basil.

Vanilla-roasted walnuts, aged goat cheese and arugula with olive oil and lemon.

Flatbread topped with mushroom and onion ragout, goat cheese, cracked pepper and basil.

Sauteed with pancetta, shallots, asparagus and finished with garlic lemon butter.

Apple Cider & Chili Glaze, Crispy Brussel Sprouts

House specialty. Spring mix, raisins and walnuts tossed in house made balsamic vinaigrette and topped with Gorgonzola cheese and sliced apples.

Classic with house made croutons and Parmesan cheese.

Mixed greens, tomatoes, English cucumber, carrots, mushrooms and cheddar cheese.

Iceberg lettuce, Gorgonzola crumbles, chopped bacon, tomatoes, red onion and bleu cheese dressing.

Fresh mushrooms, tomatoes, chopped bacon and eggs tossed in honey Dijon dressing.

With spring mix, roasted corn and low-fat black bean salsa.

Heirloom tomatoes, avocado, cucumber, arugula and cashews with citrus dressing.

Breaded Veal Cutlet, Fingerling Potatoes, Red Cabbage, and Cucumber Salad

Veal Medallions in Mushroom Madeira Sauce, Spätzle, and Red Cabbage

Breaded Pork Cutlet with Truffle Mushroom Cream, Gruyere Cheese, Spätzle, and Red Cabbage

Lightly breaded chicken breast with sliced lemons, fingerling potatoes and cabbage.

Sauteed breast of chicken medallions, spinach, fresh and sundried tomatoes citrus butter with capers. Served with fingerling potatoes.

Danish meatballs with red cabbage and potatoes, demi-glace and pickled cucumbers.

House smoked pork loin, cherry port wine demi-glace, crispy fried onions and potatoes.

Beef tenderloin, cremini mushrooms, stone ground mustard black truffle butter and demi-glace with cream over pappardelle pasta.

With candied potatoes, braised red cabbage, pickled cucumbers and bing cherry port wine sauce.

Duck confit leg with smoked sausage, great northern beans and smoked pork cassoulet.

Foie gras shallot cream sauce with Cognac, mixed grain risotto and finished with truffle butter.

Mushroom bordelaise sauce.

Truffle and brandy demi-glace.

Center cut prime striploin bordelaise sauce.

Black pepper crusted New York with cognac sauce.

Porcini and mushroom cream.

Pan roasted Australian lamb.

14 oz. Peppercorn cognac sauce.

Pan-roasted Australian lamb.

Black pepper crusted and cognac sauce.

Black pepper-crusted with Cognac cream sauce.

Prime grade ribeye with peppercorn cognac sauce.

Bordelaise Sauce and Au Gratin Potato

Brandied apples and onion with demi-glace.

Stone Ground Mustard Sauce Apple & Bacon Spätzle

Noilly Prat Sauce with Leeks, Tomatoes, and Herb Butter. Tossed with House made Spätzle.

Tomatoes, Capers, and Fingerling Potatoes With Brown Butter & Lemon

Heirloom and sundried tomatoes roasted garlic, walnut pesto with basil.

Mushrooms in spinach cream tossed with pappardelle pasta.

Zucchini, roasted peppers, spinach and heirloom quinoa red pepper vinaigrette with toasted cashews.

Vegetarian heirloom tomatoes, avocado, cucumber arugula and cashews with citrus dressing.

Sweet and spicy chili glaze, basmati rice topped with roast corn, leeks and garlic.

Pinot noir cream sauce and steamed asparagus.

Cajun sausage, spiced tomato sauce sambuca, white wine, potato gnocchi and basil.

Zucchini, Roasted Peppers, Chili Flake, Sambuca, Tossed with Spaghetti Chitarra

Truffle cream with mushrooms kassler, leek and potato hash.

Fresh avocado, champagne vinegar and extra virgin olive oil-caper sauce with pan-roasted fingerling potatoes.

Seared beef tenderloin, cremini mushrooms, stone ground mustard, black truffle butter and demi-glace with cream over pappardelle pasta.

Assorted grains with grilled vegetables and finished with truffle butter.

Andouille sausage, pork belly and Italian bacon with peperoncino pasta, mushrooms, wilted arugula, olive oil and garlic.

Smoked tomato and saffron broth, fennel, grape tomatoes and fingerling potatoes.

Served with Chef's selection of vegetables and accompaniments.

Jumbo prawns pan-seared with scampi butter, grape tomatoes and spinach tossed in spaghetti chitarra.

Sonoma, 750 ml. Standard sized bottle. Must be 21 to purchase.

Napa. Must be 21 to purchase.

Napa, 750 ml. Standard sized bottle. Must be 21 to purchase.

Napa Valley, 750 ml. Standard sized bottle. Must be 21 to purchase.

Washington State, 750 ml. Standard sized bottle. Must be 21 to purchase.

Howell Mountain Napa, 750 ml. Standard sized bottle. Must be 21 to purchase.

Rutherford, Napa Valley, 750 ml. Standard sized bottle. Must be 21 to purchase.

Lodi, California, 750 ml. Standard sized bottle. Must be 21 to purchase.

Napa, 750 ml. Standard sized bottle. Must be 21 to purchase.

Napa Valley, 750 ml. Standard sized bottle. Must be 21 to purchase.

Oakville, Napa Valley, 750 ml. Standard sized bottle. Must be 21 to purchase.

Napa, 750 ml. Standard sized bottle. Must be 21 to purchase.

Napa, 750 ml. Standard sized bottle. Must be 21 to purchase.

Napa Valley, 750 ml. Standard sized bottle. Must be 21 to purchase.

Estate Grown, Napa, 750 ml. Standard sized bottle. Must be 21 to purchase.

Easter Winer, Alexander Valley, 750 ml. Standard sized bottle. Must be 21 to purchase.

Napa Valley, 750 ml. Standard sized bottle. Must be 21 to purchase.