Dinner
Wed-Thur 5-8:30p | Fri-Sat 5-9p | Sun 5-8pSTARTERS
asian marinated chicken skewers
8
crispy calamari
10
potato chips
6
fried prawns
12
cast iron red thai curry
15
grounds bruschetta
12
mozzarella and feta bruschetta, sun dried tomato & basil pesto
crispy caramelized brussel sprouts, bacon, white truffle oil, gorgonzola dressing
grounds brussel sprouts
9
fresh frizze salad
7 full | 5 half
fresh frizze lettuce, toasted cashews, buttermilk dressing, goat cheese, cranberry, scallions
with bleu cheese dressing, bacon, parsley
romaine, parmesan, croutons
with chicken – 14
with prawns – 16
with salmon – 18
with filet – 26
iceberg wedge
10
caesar salad
9 full | 7 half
with chicken – 14
with prawns – 16
with salmon – 18
with filet – 26
ENTREES
entree split charge – 3
with sautéed mushrooms, baked potato with sour cream-mascarpone-chives and bacon
grilled angus ribeye
28
with filet mignon – 32
bone in duroc pork chop
28
with with melted muenster, whiskey pepper cream, bacon, house mashed potato, sauteed heirloom carrots & carnival cauliflower
fried chicken sous vide
26
with house mashed potato, sauteed heirloom carrots & carnival cauliflower
chicken cordon bleu
25
sherry-parmesan béchamel, house mashed potato, sauteed heirloom carrots & carnival cauliflower
mascarpone, house mashed potato, sauteed heirloom carrots & carnival cauliflower
with marinara, pecorino, house mashed potato, sauteed heirloom carrots & carnival cauliflower
with sauteed heirloom carrots & carnival cauliflower, mushroom risotto, lemon oil
with fettuccine, sauteed heirloom carrots & carnival cauliflower, lemon beurre blanc
elk medallions & prawns
32
manicotte with goat cheese and ricotta
24
grilled wild alaskan coho salmon
26
calamari doré
24
grounds cioppino
24
tiger prawns, greenlip mussels, sea scallops, littleneck clams, garlic & shallots, basil, crostini
crimini mushrooms, garlic, parsley & shaved pecorino
with chimichurri
with swiss, mushrooms, red roma pesto dressing on a ciabatta roll, includes garlic steak fries
forager mushroom risotto
17
grilled vegetables of all sorts risotto
20
grounds filet burger
17
MEATS
served with one side: crispy brussel sprouts with bacon, heirloom carrots & carnival cauliflower, green salad, or caesar salad
sauce: mushroom au jus or compound butter
filet medallions - 6oz
26
elk medallions
26
fried chicken sous vide
22
coho salmon
22
SIDES
6
sweet potato fries
baked potato
mushroom risotto
mashed potatoes
garlic fries
// chef James Walker //