Our feature this weekend is a Mediterranean mixed grill of octopus, marinated prawns, chorizo sausage, and stuffed clams with artichokes, dry cured olives, toasted pine nuts, romesco sauce and panelle fries.
Our feature this weekend is grilled Elk tenderloin with Porcini dusted seared Scallops over a baby heirloom tomato-caper sauce and garlic scape pesto.
Our feature this weekend is a grilled filet of Montana Bison with Alaskan King Crab in a Tarragon buerre blanc.
Our feature this weekend is a whole Mediterranean Bronzino pan seared and topped with garlic scape and preserved lemon gremolata served over beetroot and chive spaetzle with roasted fennel and peas for a delightful warm weather dish.
Our feature this weekend is whole roasted Trout stuffed with Fennel, Garlic, and Dill served over a succotash of Corn, Mushrooms, and Edamame.
Enjoy our feature this weekend of spatchcocked whole Quail glazed with Blackberry and stuffed with Sausage-Herb Cornbread. Served with sauteed Morel mushrooms, Balsamic roasted Turnips and baby Fennel this forest inspired dish pairs beautifully with the Chateau Thivin Cote de Brouilly Cru Beaujolais.