Our menu changes often to take advantage of the season’s offerings
Half and Half Board
A medley of seasonal meats and cheeses… pairs great with a glass of A to Z Pinot Noir. Served with baguette, candied walnuts, fresh fruit and raw honey.
Brie and Roasted Garlic….Escargot
Chef’s favorite….Melted brie, fresh baguettes, grapes and whole roasted garlic. Add fresh baked escargot in parsley and garlic butter. Pairs great with a glass of Louis Jadot Chardonney (France). Also serving escargot a la carte.
Nashville Hot Quail
Whole quail soaked in buttermilk, deep fried and covered in Nashville hot seasoning and honey. Crispy sunchokes with gorgonzola.
Fried Green Tomato Caprese
F.G.T, grilled baguette, mozzarella, basil, balsamic reduction and caper pan sauce.
”All steaks and lamb chops come with choice of side salad and each cut is cooked to order”
8 ounce filet with Au Poivre, crispy fingerlings covered in parmesan and fried prosciutto and glazed carrots.
Add ons: Truffle Butter/Mushrooms and Onions/Bone Marrow.
16 ounce Prime Ribeye with Bordelaise, crispy fingerlings covered in parmesan and fried prosciutto and glazed carrots.
Add Ons: Truffle Butter/Mushrooms and Onions/Bone Marrow
New York Strip
14 once New York Strip with Shitaake Mushroom Demi, crispy fingerlings covered in parmesan and fried prosciutto and glazed carrots.
Add Ons: Truffle Butter/Mushrooms and Onions/Bone Marrow.
French Cut, Au poivre, garlic-herb mashed potatoes and glazed carrots.
Add Ons: Truffle Butter
An Ole Miner’s classic… Grilled quail duo wrapped in bacon, gorgonzola-garlic mashed potatoes, poached strawberry, citrus balsamic reduction, roasted parsnips.
Grilled duck breast, Blackberry-Plum demi, goat cheese-garlic mashed potatoes, sautéed asparagus.
Stuffed butternut squash with sun-dried tomatoes, capers, fried artichoke hearts, roasted mushrooms and garlic with white wine pan sauce.
romano, caeser and lemon zest.
Add ons: Chicken, Salmon, or Shrimp
Mixed greens, poached strawberries, candied walnuts, goat cheese and ginger-lime vinaigrette.
Add ons: Chicken, Shrimp or Salmon
Shrimp and Scallops
Scallops, shrimp, white pan sauce, mushroom-artichoke heart cous-cous, goat cheese fried prosciutto, capers and grilled mango.
Macadamia-Nut Encrusted Rainbow Trout
Rainbow trout, beurre blanc, capers, coconut jasmin rice, sautéed asparagus and carmelized pineapple.
Note: Please make your server aware of any food allergies you may have. Gluten free options may be available upon request.
Warning: *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.