Main Courses
Crafted with locally sourced ingredients
USDA Prime ribeye, grilled to order with compound herb butter, roasted garlic mashed potatoes, and seasonal vegetables.
Double smash patty, American cheese, house special sauce, pickles, and caramelized onions on a brioche bun.
Atlantic salmon fillet with lemon caper butter, wild rice pilaf, and steamed broccolini.
Free-range half chicken with rosemary pan jus, roasted fingerling potatoes, and green beans almondine.