HERB CRUSTED CALAMARI STEAKS WITH LEMON-TARRAGON AIOLI

CANADIAN FOIE GRAS, CURED AND POACHED, LAYERED WITH LINGONBERRY PRESERVES AND SERVED WITH TOASTED CIABATTA

ROASTED RED PEPPER HUMMUS, OLIVE TAPENADE AND POMODORO WITH GRILLED PITA, CUCUMBER AND CROSTINIS

PANKO CRUSTED AND SAUTEED WITH GARLIC AND LEMON, SERVED WITH CILANTRO COCKTAIL SAUCE

TOASTED BAGUETTE TOPPED WITH GOAT CHEESE, HERB SAUTEED WILD MUSHROOMS AND BLACK TRUFFLE OIL

SLOW BRAISED PULLED PORK, CITRUS GLAZED CABBAGE, SPICY BARBECUE AND TROPICAL SALSA

SWEET AND SPICY BRISTOL BACON, TOMATOES, BUTTER LEAF LETTUCE, AVOCADO AND AIOLI ON TOASTED BAGUETTE

KUROBUTA HAM, HAVARTI CHEESE, CRUNCHY DILL PICKLE AND DIJON-CHILI AIOLI ON TOASTED BAGUETTE

NIMAN RANCH ALL ORGANIC LOCAL GROUND BEEF, TOMATOES, RED ONION, BUTTER LEAF LETTUCE, CHEDDAR AND JALAPENO AIOLI ON AN ARTISAN ROLL

BLACK ANGUS CORNED BEEF, HOUSEMADE PICKLED CABBAGE, SWISS CHEESE AND LOUIE SAUCE SERVED ON LIGHT RYE

HOUSE SMOKED ROBBINS FARM TURKEY WITH BLUE CHEESE, WALNUTS, RAISINS AND FENNEL ON AN ARTISAN ROLL

SAUTEED CHICKEN BREAST WITH WILD MUSHROOMS, SHALLOTS, BOURBON AND CREAM SERVED WITH GARLIC WHIPPED POTATOES

SLOW COOKED DUCK LEG WITH A FINGERLING POTATO, ARUGULA AND TOMATO SAUTE AND ROOSTER RIDGE GRAPE GASTRIQUE

WHEAT PENNE PASTA TOSSED WITH CHEDDAR, MONTEREY JACK, FRESH MOZZARELLA, BLUE CHEESE, TOMATOES, RED ONION AND BAKED GOLDEN WITH A CROUTON CRUST

MEYER FARMS ORGANIC BEEF BRAISED IN RED WINE AND SERVED WITH FINGERLING POTATOES AND BRAISING REDUCTION SAUCE

SESAME CRUSTED AND SERVED RARE WITH COCONUT JASMINE RICE, SPICY SOY GLAZED SEASONAL VEGETABLE AND WASABI AIOLI

ROMAINE HEART, ROASTED GARLIC CAESAR DRESSING, HARD EGG, OLIVE TAPENADE AND CROUTONS

BROILED CHICKEN, BUTTER LEAF LETTUCE, GRANNY SMITH APPLES, GRAPE TOMATOES, GORGONZOLA BLUE CHEESE, CRISPY ONIONS, CANDIED WALNUTS AND WALNUT VINAIGRETTE

CARAMELIZED ONIONS, THYME, HAVARTI CHEESE AND CROUTON

ROASTED BEETS WITH PARMESAN, PICKLED ONIONS, CANDIED SPANISH ALMONDS AND SHERRY VINAIGRETTE OVER GREENS

CHOICE OF FRENCH ONION, TOMATO BISQUE OR SOUP OF THE DAY ACCOMPANIED WITH BISTRO CAESAR OR HOUSE SALAD

RED WINE SAUTEED BEEF TENDERLOIN PIECES, SPRING GREENS, BACON, BLACK OLIVES, TOMATOES, HARD EGG, AVOCADO AND GORGONZOLA WITH TARRAGON VINAIGRETTE

TOMATOES, BASIL, POMODORO AND CREME FRAICHE

ARTICHOKE HEARTS, FETA, PARMESAN, FRESH SPINACH AND TOASTED CIABATTA

HERB CRUSTED CALAMARI STEAKS WITH LEMON-TARRAGON AIOLI

CANADIAN FOIE GRAS, CURED AND POACHED, LAYERED WITH LINGONBERRY PRESERVES AND SERVED WITH TOASTED CIABATTA

LARGE SEASONED FRENCH FRIES WITH BLUE CHEESE FONDUE AND HORSERADISH LOUIE FOR DIPPING

ROASTED RED PEPPER HUMMUS, OLIVE TAPENADE, TOMATO POMODORO WITH GRILLED PITA, CUCUMBER AND CROSTINIS

PANKO CRUSTED AND SAUTEED WITH GARLIC, CHIVES AND LEMON, SERVED WITH CILANTRO COCKTAIL SAUCE

PANFRIED OYSTERS WITH CILANTRO COCKTAIL, SESAME CRUSTED YELLOWFIN TUNA WITH WASABI AIOLI AND COD CROQUETTES

HOUSEMADE SOURDOUGH CRUST, BASIL PESTO, SHREDDED DUCK CONFIT, TOULOUSE SAUSAGE, SHALLOT, TOMATO

TOASTED BAGUETTE TOPPED WITH GOAT CHEESE, HERB SAUTEED WILD MUSHROOMS AND BLACK TRUFFLE OIL

SAUTEED CHICKEN BREAST WITH MUSHROOMS, SHALLOTS, BOURBON AND CREAM SERVED WITH CRISPY POLENTA

HOUSE MARINATED, OPEN FLAME BROILED, GARLIC WHIPPED POTATOES, FRESH HERB CHIMICHURRI AND BALSAMIC BARBEQUE SAUCE

DRY AGED, SPICE RUBBED AND OPEN FLAME CHARRED, ROASTED GARLIC FINGERLING POTATOES, BLUE CHEESE FONDUE AND CRISPY ONIONS

RED WINE BRAISED KUROBUTA PORK CHEEKS SERVED WITH A FINGERLING POTATO – SAGE HASH AND BRAISING REDUCTION

IDAHO BUFFALO MEATLOAF WITH GARLIC WHIPPED POTATOES, SEASONAL VEGETABLES, FIG SALSA AND WINE REDUCTION

BROWN BUTTER CREAM, CRISPY SAGE, FRESH HERB SALAD, SHAVED PARMESAN AND PORT WINE REDUCTION

PAN ROASTED DUCK BREAST WITH ROOT VEGETABLES, DRIED CHERRY-POTATO RAVIOLI AND SPICED DUCK REDUCTION

PARMESAN CRUSTED EGGPLANT LAYERED WITH ROASTED RED PEPPER, MOZZARELLA, FRESH BASIL AND OVEN ROASTED SERVED WITH CRISPY POLENTA, TOMATO COULIS AND SEASONAL VEGETABLE

MESQUITE SMOKED BEEF TENDERLOIN, BEARNAISE SAUCE, SEASONAL VEGETABLE AND HORSERADISH POTATO GRATIN

SLOW BRAISED COLORADO HINDSHANK, SMOKED MUSHROOM RISOTTO, SEASONAL VEGETABLE AND RED WINE SAUCE

WHEAT PENNE PASTA TOSSED WITH CHEDDAR, MONTEREY JACK, MOZZARELLA, BLUE CHEESE, TOMATOES, ONIONS AND GARLIC, BAKED GOLDEN (NO SAUCE-JUST LOTS OF CHEESE

NIMAN RANCH ALL ORGANIC LOCAL GROUND BEEF, TOMATOES, ONION, BUTTER LEAF LETTUCE, CHEDDAR AND JALAPENO AIOLI ON ARTISAN ROLL

BABY ROMAINE, ROASTED GARLIC CAESAR DRESSING, HARD EGG, OLIVE TAPENADE AND CROUTONS

ASK YOUR SERVER FOR TODAY’S SELECTION

CARAMELIZED ONIONS, THYME, HAVARTI CHEESE AND HOUSE MADE CROUTONS

SPRING MIX, ANJOU PEARS, GORGONZOLA, CANDIED WALNUTS, TARRAGON VINAIGRETTE AND CRISPY ONIONS

ROASTED BEETS WITH PARMESAN, PICKLED ONIONS, CANDIED SPANISH ALMONDS AND SHERRY VINAIGRETTE OVER GREENS

TOMATOES, BASIL AND CREME FRAICHE