Cena Restaurant and Bar

Chef's selection of artisan cheeses served with house-made jalapeño jelly, house-made pickled cucumber and carrot, and lavash crackers.

French fries, house-made sausage, bacon and duck fat gravy, veal demi glaze, beer-battered cheese curds, and local maple syrup.

Braised lamb, cherry tomatoes, red onion, tzatziki sauce, feta cheese, and fresh cilantro with fried lavash crisps.

Stuffed with cheese curds, frosted with garlic mashed potatoes, served with veal demi glaze, black pepper and balsamic cherry, and toasted wheat berry sprinkles.

Herb and red wine cream cheese, portobello mushroom, red onion, bacon, parmesan cheese, candied pecans, radish micro greens, and a drizzle of honey.

Served with chipotle pepper aïoli and hominy salsa.

House-made.

House-made.

Locally grown lettuce, cucumber, cherry tomato, red onions, and croutons with our house dressing.

Bread crumb crusted baby kale with house-made caesar dressing, cherry tomatoes, and shaved red onion.

Served medium-rare to medium with chipotle raspberry glaze, mushroom and red pepper risotto, and roasted root vegetable.

A braised pork shank served with balsamic reduction, gorgonzola mashed potatoes, Italian sausage, haricots verts, and gremolata.

With fingerling potatoes, aged white cheddar yankee grits, veal demi glaze, seasonal vegetable, and smoked onion horseradish cream.

With crawfish creole étoufée, andouille sausage, and long grain rice.

With parmesan, riccota, and fresh mozzarella, vodka sauce, roasted cauliflower, and roasted chicken.

Strauss farms free-range veal with house-made marsala sauce, local organic herbed fingerling potatoes, and seasonal vegetables.

With purple potato, sweet potato, and cipollini onion hash, Brussels sprouts caramelized with duck bacon, topped with pecan, cranberry, shallot, and garlic salsa.

Local, organic squash and roasted seasonal vegetables served with quinoa pilaf.

Almond-crusted, with lentils, roasted tomato, and goat cheese.

Pan-seared wild alaskan halibut with crab and hollandaise sauce, served with grilled asparagus and duchess potatoes.