Menu Du Chef

Three-course menu 57
with wine pairings +18
or order à la carte

Pan-seared lamb tenderloin with root vegetable and black truffle ravioli, rush creek reserve cheese fondue 19

2016 Bordeaux Blanc, Château Saint-Genès (Sauvignon Blanc, Semillon) 12

Grilled heritage pork chop, with roasted cippolini onions, brown butter parsnips, and brandied dates 32

2018 Beaujolais Rouge "Le Ronsay", Jean Paul Brun (Gamay) 13

Pecan praline buttercream, caramelized puff pastry, Bourbon ice cream, whipped crème fraîche, salted caramel sauce, candied pecans 11

Crément D'Alsace Brut Rosé, Lucien Albrecht 15

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