Our Menu
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
First Bites
Thinly sliced tuna, orange segments, candied cherry tomatoes, citrus vinaigrette, & soy pearls.
Baked blackberry goat cheese, blackberry jam, cream cheese, & house crostini.
Ground prime filet, quail egg yolk, shallot, chive, house crostini.
Twice baked potato, potato & cauliflower mash, sharp cheddar, & bacon.
Roasted brussels sprouts, bourbon ginger glaze, & pickled onions.
5 large tail on shrimp grilled with Korean BBQ & served over a bed of creamy potato & cauliflower mash.
5 strips of thick cut Maker’s Mark candied bacon with black pepper crust & a drizzle of Crown Apple syrup.
Soups & Salads
Romaine, Caesar dressing, Parmesan, & house crostini.
Iceberg wedge, blue cheese dressing, candied bacon, blue cheese crumbles, & candied cherry tomatoes.
Spring mix tossed in a refreshing strawberry vinaigrette topped with blue cheese crumbles, sliced strawberries, candied pecans, & pickled onions.
Bourbon - braised onions, gruyere cheese, & house crostini.
Velvety lobster bisque, emerald oil, & lobster claw meat.
Accompaniments
House Focaccia
Freshly baked rosemary focaccia served warm to all tables.
Creamy potato & cauliflower purée.
Wilted spinach & gruyere mornay.
Sweet potatoes, Granny Smith apples, & pecan crumble.
Roasted & tossed in Korean BBQ.
Sharp cheddar & crispy bacon.
Zucchini, summer squash, & bread crumbs.
Candied bacon & jalapeño.
Bourbon-braised onions & bread crumbs.
Butcher Block
We proudly serve 100% Certified Angus Beef
6 oz | 12 oz
Entrées
Moroccan spiced lamb rack served on a bed of potato & cauliflower mash.
Brined chicken leg & thigh oven roasted with a coating of house honey mustard served on a bed of potato & cauliflower mash & topped with candied bacon crumble.
Apple brined bone-in pork chop brushed with Korean BBQ sauce & served over creamed spinach with a drizzle of Crown Apple syrup.
4 hour braised short rib on a bed of potato & cauliflower mash, topped with a port wine sauce & crispy shallots.
3 U/10 scallops served over a bacon & asparagus risotto & topped with tomato béarnaise.
Salmon filet marinated in a maple bourbon sauce, roasted on a cedar plank paired with Korean BBQ snap peas & a drizzle of bourbon ginger glaze. Topped with pickled onions.
Ahi tuna crusted with black & white sesame seeds, flash seared & served over a bed of roasted snap peas. Finished with a honey soy reduction.
Pan seared cauliflower steak paired with chimichurri & served over a bed of spinach mornay sauce. Finished with emerald oil & pickled onions.