Enjoy our feature this weekend of a smoked Montana pork chop grilled with a spiced orange-cranberry-cherry glaze served over Parmesan-scallion polenta with a succotash of edamame, corn and cherry tomatoes.
Our feature this weekend is an Adobo rubbed veal chop with grilled shrimp over a Hatch chili and jack cheese tamale cake with mole sauce, heirloom tomato salsa, preserved lime cream, and cilantro microgreens.
Enjoy our feature this weekend of red wine braised Bison short ribs, brown butter-sage cannelini beans, sauteed haricot vert with oven roasted grapes and pickled shallots.
Our feature this weekend is a grilled Bison Tenderloin over french onion cream with Hawaiian Swordfish, lemon and pine nut sauce, grilled kale, and parmesan polenta fries.
Our feature this weekend is a grilled Bison Tenderloin with blue crab and chanterelle cream over stilton whipped potatoes with lemon and garlic haricot vert and a chokecherry sauce.
Enjoy our feature this weekend with a glass of Bibi Graetz chianti. Start with a grilled Veal Chop with black trumpet mushroom jus, truffle parmesan polenta, grilled leeks with sweet pea vinaigrette, toasted pine nuts and rambo radish sprouts.