An ever-changing selection of fine meats, cheeses and sauces.

Chopped filet with truffle oil, shaved parmesan, capers, arugula salad with lemon and parmesan fresh bread.

Colby Jack cheese filled, crispy mashed potato balls with poblano sauce.

Skin-on fries topped with gravy, cheese curds and scallions.

Enoki, shitaki and button mushrooms and fresh herbs on a puff pastry with cream cheese sauce.

Creamy, garlic mussels cooked with white wine and shallots.

Tuna, seaweed, cucumber, avocado and edamame, grilled pineapple and sesame.

With fresh grapefruit, pickled red onions and pistachios.

Garlic sage ground beef, crispy prosciutto, tomato and provolone.

Fresh roasted turkey with pumpernickel, sausage stuffing and granny smith apples in a wrap.

House made black bean burger with lettuce and tomato on a brioche roll.

Breaded eggplant, ricotta cheese, tomato sauce and provolone on texas toast.

With Cayenne maple syrup and brown sugar butter.

Over spaetzel.

Boneless, skinless chicken thigh topped with caramelized onions and finished with demi glace served with mashed potatoes and vegetables.

5 oz filet and 4 oz crab cake served with mashed potatoes and vegetables.

Braised pork shank over creamy polenta and vegetables.

Seasoned with harissa with roasted root vegetables.

With butternut squash puree and brown butter quinoa.

Beef tenderloin with red wine shallot sauce, gorgonzola butter, fingerling potatoes and vegetables.

Wild mushrooms mixed with creamy parmesan risotto and fresh herbs made with homemade vegetable stock.

Over goat cheese polenta.

Two corn tortillas with sweet chili, garlic sauce with spanish vegetable pisto.

Roasted red peppers, zucchini, yellow squash, eggplant and onion served with garlic toast.

Smoked salmon, capers and shallots served with hollandaise sauce.

Tomato, scallions, mushrooms, sausage and avocado.

Black beans, salsa and avocado.