January 16-19

PIZZA
CHICAGO STYLE DEEP DISH PIZZA
Sausage, cheese, pepperoni & marinara  |  16

APPETIZER
DRUNKEN’  PRAWNS
Prawns sautéed with garlic, shallots, fresh herbs & deglazed with Mathilde orange liqueur   |  14

ENTREES
PAN-SEARED ALASKAN HALIBUT
Pancetta walnut & herb crumble, fennel golden beet and mushroom pearl couscous   |  29

- Wine Pairing: Chateau St. Michelle Dry Riesling (Washington) 3.5/7/22

PORK TOMAHAWK
Seasoned flour, butterflied, deep fried, served with a caramelized shallot and apple compote, mashed Yukon potatoes, broccolini & a side of gravy  |  25

- Wine Pairing: Quady North Cab Franc (Oregon) 7.5/15/46

WOOD-FIRED CHICKEN 
Roasted ½ Chicken, with maple mustard sauce, roasted Kabocha squash & sautéed kale   |  20

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


JENNER FAMILY BEEF BOLOGNESE
Jenner Family Beef tossed with Linguine in a rich marinara sauce    |  16

- Wine Pairing: Ruta 22 Malbec (Argentina) 4/8/25

DESSERT
PORT WINE POACHED PEAR 
Caramelized in the wood-fired oven, served with pear sorbet & hazelnut rosemary crumble   |  9

COCKTAIL
SUGAR CREEK SIPPER |  11
SERVED ON THE ROCKS
DBC Laust Sparrow Gin with Rosemary Syrup and Apple Juice – simply delicious


​​WHISKEY OF THE WEEK
​THE YAMAZAKI JAPANESE WHISKY 86º |  20
SERVED UP OR ON THE ROCKS
Nose: Peach, pineapple, grapefruit, clove, candied orange, vanilla, Mizunara (Japanese oak)
Palate: Coconut, cranberry, butter
Finish: Sweet ginger, cinnamon, long finish

11-3pm

​HAM BENEDICT
Thinly sliced smoked ham, poached eggs, hollandaise, on toasted English muffins with herb-roasted fingerlings  |  14
  
FRENCH TOAST + BERRY 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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