Weekly Specials | Wed Oct 16 - Tue Oct 22

Starter

Bacon Wrapped Shrimp*
Succulent Gulf shrimp are wrapped in house cured green chili bacon and perfectly roasted.  Served with vibrant Autumn squash bisque.

Elk Satay*
Lean and full of flavor, this Montana Elk tenderloin is skewered, grilled, and served with peanut, hoisin, and Sriracha dipping sauces.

Norwegian Salmon Tartare*
Sustainably farmed Norwegian salmon is finely chopped and folded with sea salt and olive oil.  Served with Paddlefish caviar, traditional garnishes, and butter fried bread.

Entrée 

Roasted Black Grouper*
Lean and flaky, this fillet of Black Grouper is perfectly roasted and presented with Delicata squash gratin and braised mustard greens.

Wagyu Coulotte*
With generous marbling and an expertly trimmed fat cap for ultimate flavor, this 16 ounce five star Wagyu top sirloin cap is grilled to your specification, carved, and served with roasted Japanese Hakurei turnips and brown butter.

Cold Smoked Bison Ribeye*
A dish inspired from early American cuisine, this nutritious grass-fed cold smoked 16 ounce bison ribeye will redefine your idea of a great steak.  Grilled to order and served with old fashioned wild mushroom spoonbread.

Colossal Pork Porterhouse*
Twenty-eight ounces of beautifully marbled porky goodness. This bone-in cut is seasoned with sage, perfectly grilled to order, and accompanied with pumpkin butter.

Dessert

Port Poached Pear
With brûléed pluot and Cardamom crème Anglaise 

Before placing your order, please inform your server if anyone in your party has a food allergy.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions; these items may contain raw or undercooked ingredients.