Chef’s Table

3 Course Dinner | 32

First Course

Choice of:

BABY GEM SALAD

baby gem lettuce, bacon sherry vinaigrette, toasted almonds, blue cheese, oven roasted tomatoes + garlic croutons
PEAR + CANDIED PECAN

seasonal mixed greens, sangria poached pears, sundried cranberries, goat cheese + candied pecans in a sweet herb dressing
CUP OF DAILY SOUP

ask your server for today’s selection

Main Course

Choice of:

CRISPY KOREAN PORK BACK RIBS

savoy cabbage, grilled carrots + roasted nugget potatoes
Beer Pairing: Hoyne Pilsner 18oz Glass | 7.5
BREADED CHICKEN PARMESAN

fresh linguini pasta in a house made garlic oregano marinara sauce
Wine Pairing: Santa Cristina Sangiovese 5oz Glass | 8.5
SEARED AHI TUNA

miso broth, soba noodles, broccoli, bell peppers + snap peas
Wine Pairing: Cedar Creek Pinot Noir 5oz Glass | 10

Dessert

Choice of:

SWEET BUTTERMILK CRÊPES

lemon curd, blackberry compote + chantilly cream
APPLE PIE CHEESECAKE

brown sugar crumble, green apple preserves + vanilla bean ice cream