| Chefs Nightly Soup Inspiration |
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| Rock Shrimp and Pork Belly Flat Bread |
$16.00 |
Arugula pistou, roasted garlic, cream cheese, fresh parsley |
| Sweet Pepper Crab Cake |
$18.00 |
With prawn cream sauce and sweet pepper relish |
| Duck Confit |
$14.00 |
Thyme infused apples, chevre, basil, macadamia phyllo |
| Baby Arugula |
$11.00 |
Roasted garbanzo beans, beet confetti, point reyes blue cheese dijon balsamic vinaigrette |
| Field Greens |
$12.00 |
Shaved fennel, wild boar bacon, candied pecans carrot miso vinaigrette |
| Romaine Hearts |
$14.00 |
Roasted cherry tomatoes, manchego, herbed crostini olive creme fraiche caesar |
| Bison Oxtail |
$35.00 |
Orange scented pappardelle, crispy leeks, butternut squash broth |
| Utah Lamb Chops |
$42.00 |
Hazelnut fennel, lamb bacon cous cous, sundried tomato demi-glace |
| Wild Florida Grouper |
$37.00 |
Rock shrimp spring roll, roasted nori, kaffir lime coconut broth |
| Snake River Farms Wagyu Tenderloin |
$47.00 |
Roasted cauliflower, pomme frites, truffle honey beet emulsion |
| Herb Roasted Pheasant Breast |
$32.00 |
Garlic greens, vermont cheddar grit cake, blackberry gastrique |
| Rocky Mountain Elk Loin |
$45.00 |
Haricot verts, golden confit potato, juniper demi-glace |
