Small Bites & Salads

Italian Braised Beef & Red Wine Meatballs – Slow-braised beef meatballs, rich tomato-red wine sauce, Parmesan, basil.

Traditional Italian Bruschetta – Grilled ciabatta, garlic-rubbed, topped with marinated tomatoes, basil, extra-virgin olive oil, and balsamic drizzle.

Crispy Polenta Cakes – Roasted cherry tomatoes, fresh basil, balsamic glaze, Parmesan crisp.

Spicy Salmon Crispy Rice – Sushi-grade salmon, spicy mayo, scallions, sesame, over crispy rice squares. (+$5/pp.)

Mexican-Inspired Shrimp Skewers – Chili-lime shrimp skewers with avocado-lime dip (+$5/pp.)

Mini Crab Cakes with Chipotle Aioli – Bite-sized crab cakes with a crispy crust and spicy chipotle aioli (+$5/pp.)

Pulled Pork Asian Bao Buns – Steamed bao filled with tender pulled pork, hoisin glaze, and pickled vegetables. (+$5/pp.)

Shaved Fennel & Citrus Salad – Olive oil, cracked pepper, shaved Parmesan.

Caprese Salad – Heirloom tomatoes, fresh mozzarella, basil, olive oil, balsamic reduction.

Steakhouse Wedge Salad – Crisp iceberg, blue cheese dressing, crispy bacon, tomato, pickled red onion.

Entrées

Braised Beef Short Ribs

Red Wine Braised – Classic French-style short rib in a rich demi-glace.

Korean Sweet Soy – Gochujang-braised short rib with sesame finish.

Chipotle Adobo – Smoky, spicy braised short rib with a hint of lime.

ROASTED CHICKEN

Garlic & Herb Roasted – Classic whole roasted chicken with garlic, thyme, rosemary, and a rich pan jus.

Chipotle-Lime Roasted – Smoky, spicy roasted chicken finished with fresh lime and cilantro.

Sweet Soy Glazed – Sticky roasted chicken lacquered with a soy, brown sugar, and ginger glaze, finished with scallions and sesame.

Flat Iron Steak

Chimichurri – Garlic-herb sauce, bright and zesty.

Steak Frites – Finished with Parmesan-truffle butter.

Steak Diane – Pan-seared steak with a mushroom-brandy sauce.

Roasted Garlic & Herb Butter Flat Iron – Simple and rich, topped with compound butter.

Salmon

Blackened Salmon Tostada – Refried bean purée, jicama-lime slaw, avocado crema.

Miso-Glazed Salmon – Savory-sweet glaze, sesame finish.

Maple-Dijon Roasted Salmon – Slightly sweet and tangy, perfect for cooler months.

Pistachio-Crusted Salmon – Finished with honey-balsamic glaze.

Chef’s Entrées

Sous Vide Pork Chop – Finished with apple pie butter for a sweet-savory note.

Pan-Seared Scallops – Served with cauliflower purée, roasted delicata squash, and brown butter-sage drizzle. +10/pp.

Sous Vide Filet – Choice of peppercorn cream, red wine demi, or blue cheese butter. +10/pp.

À la Carte Sides

Includes one side. Additional side $5/side per person

Creamy Whipped Mashed Potatoes

Three-Cheese Mac & Cheese

Truffle Parmesan Fries

Crushed Potatoes with Parmesan & Truffle

Creamed Spinach with Shallot & Nutmeg

Charred Brussels Sprouts with Calabrian Chili Honey

Maple-Glazed Heirloom Carrots with Thyme

Crispy Smashed Fingerling Potatoes with Garlic Mojo

Roasted Delicata Squash with Brown Butter and Sage

Balsamic-Roasted Beets with Goat Cheese & Pistachio

Potato Gratin – Thinly sliced, baked with cream and Gruyère.

Shaved Brussels & Kale Slaw – Apple cider vinaigrette, toasted pepitas.

DESSERTS

Key Lime Pie – Tangy key lime custard in a buttery graham cracker crust, topped with lightly whipped cream and lime zest.

Caramel Budino – Silky caramel custard layered with salted caramel sauce and finished with a dollop of whipped cream and sea salt.

Lemon Cheesecake with Raspberry Coulis – Creamy lemon-infused cheesecake drizzled with tart raspberry coulis and garnished with fresh berries.

Triple Chocolate Cupcakes – Moist chocolate cupcakes filled with rich chocolate ganache, topped with chocolate buttercream and chocolate shavings.