Weekly Specials | Fri Feb 15 - Tues Feb 19

Starter

A5 Beef Tartare*
Finely chopped and folded with sea salt, black pepper, and extra virgin olive oil.  Served chilled with traditional garnishes, a sunny side quail egg, and gaufrettes potatoes.

Diver Scallops*
Succulent Diver scallops from New Bedford, Massachusetts, are wrapped in Beeler’s bacon and perfectly roasted on a cedar plank.  Served with vanilla white bean purée.

Smoked Salmon & Spinach Salad*
Baby spinach and herb croutons are tossed with piri piri vinaigrette.  Topped with goat cheese and smoked salmon.

Entrée 

Pomegranate Halibut*
This sweet and mild fillet of East Coast Halibut is marinated in pomegranate juice, roasted, and accompanied with celery root gratin and tarragon butter.

Crab Chris Filet*
Our 6 ounce fork tender filet mignon is grilled to order and topped with decadent Crabmeat Christopher.  Served with grilled asparagus and truffle demi-glace.

Lollipop Veal Chop*
Our 14 ounce Frenched rib chop is grilled to order and smothered with wild mushroom bacon ragout.

Dry Rubbed Kurobuta Pork Rack*
This Snake River Farms four-bone pork rack is dry rubbed and roasted to perfection.  Served with bleu cheese “mac & cheese” and barbecue butter.

Dessert

Espresso Mousse “Latte”

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.