Lightly breaded and pan fried veal served over sundried tomato and artichoke heart couscous. Finished with a creamy lemon butter sauce.
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.
Cornmeal crusted and fried to a golden brown. Served with house tartar sauce.
Char-grilled and served mushroom bordelaise and creamed spinach.
The most tender of all cuts. Pan seared and served with roasted leek risotto, truffle butter, and crispy fried onion straws.
Two boneless char-grilled chops with a sriracha honey glaze and fresh peach salsa.
Char-grilled and served with purple rice, quinoa, sugar snap peas, roasted carrots, and a soy ginger sauce.
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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