Something traditional, something eclectic~Chef Mark Elliott pulls together an amazing symphony of classics and moderns... and flavor guides every decision. Our menu fluxes with the seasons, so here are a few glimpses of current seasonal offerings. For the full fall menu, please follow the link below.

Fried Mushroom Salad
With watercress, house cured bacon and warm parmesan dressing

Grilled Filet Steak
7oz or 10oz Madera sauce, stilton butter & a choice of two sides
Truffle infused Macaroni and cheese
Roast garlic mashed potato
Steak fries
Garlic mushrooms
Daily vegetable

Roast Bison Filet
Roast local squash and garlic, red wine pan
sauce, parsnip, potato & celeriac gratin