Served over whipped mashed potatoes with roasted root vegetables and braising jus.
Pan roasted and served with mushroom risotto finished with a house made bourbon-shallot cream.
Our halibut is served gratinee style. That is, topped with crab meat, artichoke hearts, parmesan cheese, then baked to a golden brown.
Char-grilled and served with a Gorgonzola cream and sauteed spinach.
The most tender of all cuts. Char-grilled to your likings and topped with crabmeat, asparagus, bernaise, and bordelaise.
Lightly breaded and fried topped with a pork jus lie and served with warm spiced apples.
Char-grilled and served with an apricot gastrique over shaved brussel sprouts and carrots.
The real thing… yes sir! Four pieces of fresh chicken gently rolled in our secret herbed flour then fried just right. May take some time… but it’s worth the wait!
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