KITCHEN FEATURES

MOROCCAN RED LENTIL BISQUE

cup 8 bowl 10
crispy chick peas, cilantro, mint yogurt

PICKLED BEETROOT CARPACCIO

18 veg
toasted pistachios, whipped boursin cheese, arugula, citrus vinaigrette, cracked pepper, flaked island salt, crispy bread

BUTTERNUT SQUASH+ QUINOA SALAD

20 gf + veg
tuscan greens, herb balsamic vinaigrette, sundried cranberries, red onions, avocado, goat cheese, toasted sliced almonds

TURKEY CRANBERRY BURGER

22
brioche bun, basil pesto aioli, brie cheese, arugula, red onion jam, avocado + smoked bacon, with your choice of side

PESTO CHICKEN FLATBREAD

18
gorgonzola cream, basil pesto, roasted chicken, sun dried tomatoes, confit garlic, feta cheese, mozzarella cheese, chili flakes, citrus dressed arugula

DUCK CONFIT TORTELLINI

27
gorgonzola walnut tortellini, confit leeks, wild mushrooms, brome lake duck confit, red wine duck demi, herb ricotta, citrus dressed arugula

6OZ BEEF TENDERLOIN

41
creole rubbed beef tenderloin, glo compound butter, crispy fried onions, potato bacon cake, seasonal vegetables

PEPPERMINT CHEESECAKE BAR

12 veg
whipped cream, chocolate sauce, mint, edible flower

*

BAR FEATURES

PHILLIPS BLUEBERRY POMEGRANATE DINOSOUR

20oz 9
4.2%, crispy fruity notes with light hops + malt

GARDEN OF GRANITE MERITAGE

BTL 48
notes of plum + black fruit with an oaky finish

BODEGAVERDE MACABEO VINO BLANCO

BTL 48
delicate white fruit aromas with steely hues

COMET’S CRANBERRY SOUR

12
  • upgrade to grey goose vodka 6
ketel one vodka, grand marnier, cranberry, citrus, simple syrup, foamer, angostura bitters

FROSTED ROSEMARY MARGARITA

12
  • upgrade to don julio reposado 6
jose cuervo reposado, triple sec, lime, coconut cream, rosemary syrup, rosemary salt rim