Serves 10

Chicken Roulade: Boneless breast stuffed with roasted red peppers,

spinach, and fresh mozzarella, seasoned and seared over a bed of linguine

with a garlic cream sauce. Substitute linguine for mashed potatoes for an additional $15.


Drunk n Shrimp: Huge brown butter seared shrimp with rehydrated

red wine cherries, almond gremolata and orange citrus with a red

wine gastrique.


Butcher's Steak: Butchers cut steak marinated and seared to perfection,

confit fingerling potatoes with fresh herbs, cippolini onion bloom, and

demi glaze.


Pork Chop: Served bone-in over a bed of herb roasted Yukon potatoes,

and seasonal vegetables.


Vegetable Roulade: Seasonal vegetable thinly sliced, grilled, and rolled

with spinach, sun dried tomatoes, artichoke hearts, roasted garlic, and onions topped with roasted red pepper ragu and crispy potato strings. Served with

a side of roasted beets and jicama chips.

Salmon: Pan seared skin on lemon rosemary salmon served with vegetable quinoa, seasonal vegetables and provencal buerre blanc. $180