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sushi grade ahi tuna, spiced chips, wasabi aioli
blue lump crab, yukon gold potato, mango ketchup
pomegranate glaze, spiced pecans, roasted pear
diver scallops, pancetta, herb-garlic cream
Camembert, Jersey and Holstein cow, Fort Collins, CO. Maytag Bleu, Holstein cow, Newton, IA Fresh Chevre, Nubien goat, Newark, MO.
organic baby greens, maytag blue cheese, lavender-blueberry vinaigrette
watercress, oranges ,fresh chevre, meyer lemon oil
frisee, poached egg, prosciutto crisp, leek vinaigrette
toasted pepita, lump crab, pumpkin seed oil
seasonal selection created daily by our culinary staff
organic rice noodles, radish scallion salad, orange soy reduction
pancetta, pea tendrils, roast corn-chantrelle ?chowder'
lobster meatballs, porcini rubbed scallops, roasted tomato
wild mushroom-barley risotto, ginger onion confit, mulled wine reduction
melted leeks, twice baked potato, maytag blue cheese
haricot vert, shoestring potatoes, pistachio vinaigrette
chive mashed potatoes, organic green beans, shallot-truffle gravy
maple-sake marinade, five spice apples, sweet potato- crab hash
wood roasted mushrooms, fresh black pepper pasta, coriander jus Vegetarian entrée available upon request
krispy kreme bread pudding, coffee ice cream, caramel sauce
vanilla bean creme brulle, fresh baked cookies
raaspberry, lemon, and mango with mint-lemongrass syrup
5-spice apples, vanilla ice cream, cinnamon caramel
chocolate caramel tart, godiva semifreddo, hazelnut praline
?live in each season, breathe the air, drink the drink, taste the fruit and resign yourself to the influence of each' ~ henry david Thoreau. It is with this in mind that our kitchen prepares a nightly special for your enjoyment