• Starters

    • Boston Lobster Sliders


      Butter poached cold water Lobster, Old Bay mayo, chives, celery spring mix served on 3 buttered sweet rolls

    • Truffle Garlic Fries


      HouHouse cut rosemary, sea salt, parsley, chives, parmesan & truffle oil with roasted garlic aioli

    • Smoked Scallops


      Smoked Bay Scallops with Ceviche avocado, tri-colored peppers, cucumbers, scallions, Chef’s vegetables served with blue corn tortillas

    • Loaded Pimento Dip


      House made pimento dip with bacon, chives, sour cream & blue corn tortilla chips

    • Bacon Wrapped Colossal Dates*


      Medjool dates stuffed with goat cheese, Marcona almonds, wrapped in Nueske's Applewood bacon

    • Columbian Beef Empanadas


      Ground short rib, potato, bell pepper, tomato and scallions in herb stuffed pastry dough served with roasted corn/black beans & Columbian salsa dipping sauce

    • Blistered Edamame


      Served with Sesame oil, gluten free soy sauce & toasted sesame seeds & Green Matcha Sea Salt

    • Roasted Garlic Hummus


      House made Garbanzo bean hummus with roasted garlic, bruschetta, cucumbers served with toasted pita

    • Gourmet Boards

    • Cheese Board*


      Three gourmet cheeses served with appropriate garnishments

    • Charcuterie/Cheese Board*


      Two premium cured meats & choice of 2 gourmet cheeses with appropriate garnishments

    • Gourmet Pizzas

    • Shrimp Thai Pizza*


      Thai Peanut sauce topped with sambal cilantro garlic shrimp, carrots,
      blended cheeses, scallions, sweet garlic chili & fried basil
      Wine Pairing: Machmer Gewürztraminer

    • Margherita Pizza


      San Marzano tomato sauce, Belgioioso fresh mozzarella cheese,
      fresh basil, fruttato olive oil & pink Himalayan sea salt
      Wine Pairing: Caparzo Sangiovese

    • Artisan Roasted Mushroom Pizza


      Roasted wild mushrooms, 4-cheese (parmesan, gouda, Fontina & goat cheese), truffle cream sauce, fresh basil, parmesan & micro greens. Wine Pairing: 60 Souls Pinot Noir

    • Soups

    • Baked French Onion


      Rich Beef Broth, caramelized onions & red wine finished with toasted manchego cheese & crostini

    • Salads

    • Filet Mignon Salad*


      Cabernet rosemary seared sliced tenderloin on a bed or arugula/spring mix greens topped with stilton blue cheese, sliced pear, honey rosemary pecans,
      cabernet sun dried cherries with French vinaigrette
      Wine Pairing: Schneider Kabinett Riesling (Think outside the box!)

    • Shrimp Roulade Salad


      House made tarragon lemon shrimp roulade, field greens, tomatoes,
      Sweetie drops, red onion, cucumbers served with a creamy remoulade dressing. Wine Pairing: A to Z Chardonnay

    • Entrees

    • Side of Aioli $1 | Side Salad $4 | Asparagus $4 | Garlic Herbed Mushrooms $4

    • Macadamia Halibut*


      Wild Alaskan Halibut with Macadamia butter crumb crust,
      coconut broth & pineapple salsa served with Jasmine rice pilaf. Wine Pairing: Hirschbach Spatlese

    • BBQ Pork Shank


      24oz slow roasted pork shank with sweet pineapple Al Pastor sauce served with Oaxaca black beans & Elotes corn. Wine Pairing: Matchbook Petite Syrah

    • Aglio Olio Capellini


      Angel hair pasta in toasted garlic extra virgin olive oil, Langostino, asparagus, and Parmigiano Reggiano cheese. Wine Pairing: Vietti Arneis

    • Lobster Shrimp Mac & Cheese


      Cavatappi, Cold water Lobster, shrimp, gruyere cheddar cheese, buttered
      panko crumbs, & crispy Nueske’s applewood smoked bacon. Wine Pairing: Cline Viognier

    • Cabernet Filet Mignon


      6 oz filet mignon with cabernet sauvignon wine sauce & served with parmesan polenta cake, asparagus, roasted tomatoes and summer squash. Wine Pairing: Round Pond Kith & Kin Cabernet Sauvignon



      Blue Cheese Butter  |  Parmesan Garlic Butter  |  Fresh Horseradish Breadcrumb Butter  |  Add $3

    • Chef’s Burger


      Certified Angus Steak Beef, aged cheddar, applewood smoked bacon,
      sunny side up egg, roasted garlic aioli served with house cut fries. Wine Pairing: Luke Cabernet Sauvignon

    • Chicken Al Pomodoro Fresco*


      Pan roasted brined chicken breast, fresh tomatoes, garlic, basil, extra virgin olive oil, toasted pine nuts, fresh mozzarella served with sautéed garlic baby spinach. Wine Pairing: Raeburn Chardonnay or Ponzi Pinot Gris

    • Side of Aioli $1 | Side Salad $4 | Asparagus $4 | Garlic Herbed Mushrooms $4

      Parties of 6 or more will be charged an 20% gratuity.
      No separate checks for parties of 6 or more unless arranged 24 hours previous. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
      Not responsible for well done meat temperatures