December 5-8

APPETIZER
BOURBON CHERRY GLAZED SMOKED PORK RIBLETS  |  10


PIZZA
CHICKEN PARMESAN ROTOLO
Crispy fried chicken breast, roasted garlic, fresh basil with marinara sauce & extra cheese   |  16


ENTREES
JENNER FAMILY BEEF 14oz. NEW YORK STEAK
peppercorn-crusted & pan-seared with creamy pan sauce, Yukon herb Frites & wilted kale  |  27

- Wine Pairing: Ruffino Modus Super Tuscan 8/16/49

PORK TOMAHAWK
Stuffed with apples and gouda, pecan chive pesto, crispy delicata squash rings with arugula & roasted fingerlings  |  18

- Wine Pairing: Quady North Cabernet Franc 7.5/15/46


PROSCIUTTO & SAGE WRAPPED CALIFORNIA STURGEON
Marsala wine reduction served with garlicky broccolini pearl couscous   |  21

- Wine Pairing: Imagery Pinot Noir 5.5/11/34


RIGATONI PASTA 
Wild mushroom, leek & artichokes hearts tossed in a Fontina herb garlic cream sauce & rigatoni pasta  |  16
Shrimp +5
Grilled Chicken +4

- Wine Pairing: Parducci Pinot Gris 4/8/25

DESSERTS
BUTTERSCOTCH BUDINO WITH SEA SALT CARAMEL 
A sweet Italian custard topped with sea salt caramel   |  7

COCKTAIL
DONNEZ MOI BUBBLES  |  10
SERVED UP
A delicious twist on a classic “champagne” cocktail - Brut Sparkling Wine with a sugar cube and St. Vivant Armagnac.

WHISKEY OF THE WEEK
BRENNE ESTATE CASK FRENCH SINGLE MALT  80° |  14
SERVED UP OR ON THE ROCKS
Notes of banana, tropical fruits, and warm spices like cinnamon & clove

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Sunday 11-3pm

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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