PLATED DINNER

First Course

House Salad (gf, vv) field greens, cherry tomatoes, cucumbers, shredded carrots, balsamic vinaigrette

Caesar Salad romaine lettuce, seasoned croutons, shaved parmesan, house made caesar dressing

Burrata Salad** (gf) wild baby arugula, heirloom tomatoes, eggplant confit, aged balsamic

Roasted Tomato Bisque (gf, v) blistered tomato, basil oil

Cauliflower & Roasted Garlic Soup (gf, v) chive oil

Entree

8 Oz. Beef Tenderloin | 65 dauphine potatoes, roasted heirloom tri-color carrots, red wine demi

12 Oz New York Sirloin Steak | 58 (gf, df) rosemary roasted fingerling potatoes, haricot vert, aged madeira sauce

Halibut | 56 (gf) jersey corn grits, fava bean succotash, blistered tomato salsa

Crab Cakes | 55 celery root & carrot slaw, red pepper aioli

Red Wine Braised Short Ribs | 47 (gf) yukon gold potato puree, sugar snap peas

Herb Roasted Frenched Chicken Breast | 40 (gf) truffled polenta, grilled asparagus, chicken demi

Dessert

Apple Tart almond cream, caramel sauce

Tiramisu cocoa powder

Chocolate Dome raspberry coulis

Opera Cake macerated strawberries

Classic Cheesecake lemon-blueberry sauce