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Award winning Chef Bruce Auden and his chefs update our fine dining menus daily. The dining room is open Tuesday-Sunday at 5pm.

Main Menu

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3 Course Fixed Menu

Three Course Prix Fixe $49

 Add Wine Pairings 3 course $25 / Premium Wine Pairings: 3 course $60

Choose one option for each course. No substitutions or splits, please.

1st Course (choice of…)

Brothy Chicken & Pinto Bean Soup with bacon, tortilla whisps & micro cilantro

Grilled Beet Salad, sherry garlic vinaigrette, baby arugula & goat cheese

Romaine Hearts, red pepper Caesar dressing, croutons & parmesan tuile

2nd Course (choice of…)

Baked Scottish Salmon, farro & roasted cauliflower, tahini vinaigrette, pickled golden raisins, hazelnut pita

Slow Cooked Angus Beef Denver, peppers & onions corn pudding, spiced zucchini, red wine jus

*Mustard Crusted Australian Lamb Rack, cheesy Texas grits, marinated feta, baby carrots, mushroom veal reduction *$7 supplement charge

Stuffed Vegan Cabbage Rolls, lentil & wild rice, roasted mushrooms & veggies, caramelized red wine tomato sauce, sour cream -add chicken breast or quail

 

3rd Course (choice of…)

Sticky Toffee Pudding with English custard

Almond Butter Cake, black cardamon crème Anglaise, poached pears

*Biga Sampler, sticky toffee pudding, chocolate pots de creme, warm apple cranberry crumble *$4 supplement charge

Dessert Menu

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Our Fine Dining Chefs

Bruce Auden – Chef/Owner

Martin Stembera – Executive Chef

Brandon Waddell – Private Dining Chef

Amy Delbridge – Pastry Chef

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.