December 26-29

APPETIZER
CRISPY FRIED ASPARAGUS
With Bacon bearnaise dipping sauce   |  10

PIZZA
STUFFED CRESCENT PIZZA
Half pizza half calzone, wild Chanterelles, creamy Burrata cheese, baby kale, marinara & ricotta cheese   |  16

ENTREES
STEAK DIANE
Beef Filet medallions in a rich mushroom cognac sauce, served with wilted spinach & Yukon mashed potatoes  |  26

- Wine Pairing: Spoken Barrel Cabernet 5.5/11/34

MUSCOVY DUCK
Pan-seared duck breast finished in the wood oven, confit leg tossed, bourbon cherry demi, caramelized parsnip with sage puree & crispy Brussels  |  28

- Wine Pairing:  Imagery Pinot Noir (Clarksburg) 5.5/11/34

CREAMY SAUSAGE LINGUINI 
Creamy sausage fennel & winter squash ragu tossed with linguini   |  16
Add Shrimp +5
Add Grilled Chicken +4

- Wine Pairing: Blindfold by Orin Swift (Central Coast) 6/12/37

DESSERTS
DRUNKEN BROWNIE 
With bourbon caramel Ice cream   |  9

COCKTAIL
THE GOOD MULE  |  10
SERVED UP
Spicy Boulder Peak Vodka with Pickett’s Ginger Beer and Pomegranate, Grapefruit & LIme Juice. Refreshing and Spicy
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WHISKEY OF THE WEEK
ANGEL’S CALL - DBC WHISKEY |  18
SERVED UP OR ON THE ROCKS
NOSE: Hints of honeysuckle & vanilla
PALATE: Subtle orange peel with hints or coriander revealing a warm spicy flavor
FINISH: Sweet dry oak finish

Sunday 11-3pm

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​HAM BENEDICT
Thinly sliced smoked ham, poached eggs, hollandaise, on toasted English muffins with herb-roasted fingerlings  |  14
  
BACON PANCAKES WITH LOCAL RASPBERRY PRESERVES 
With organic maple syrup & chantilly cream  |  12

VEGETABLE SCRAMBLE
Three-egg scramble, over sweet potato and fresh vegetable hash & topped with arugula salad  |  13

STEAK & EGGS
With fingerling potatoes  |  16

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