We are featuring Louisiana alligator fried crispy with a spicy cajun remoulade and crawfish etouffee. Fresh corn, tomato, scallion and bell peppers with jasmine rice round out the dish.
Our weekend feature is a Massaman curry lamb shank slow braised with an array of spices like cardamom, cinnamon, clove, star anise, cumin, and bay leaves.
Our feature this weekend is crab imperial stuffed elk loin over caramelized shallot and kale cous cous with baby heirloom tomatoes sauteed in prosecco, garlic, parsley, dill and thyme.
Our weekend feature is roasted stuffed quail with Cognac-stout mustard cream, sauteed chanterelles, grilled asparagus and caulilini finished with a rosemary oil.
Join us for grilled Montana Lamb marinated in coriander, cumin, garlic and ginger, served over curried butternut squash, grilled asparagus and caulilini with a cranberry-serrano pepper-pistachio relish.