January 30 - February 2

APPETIZER
BOURBON JALAPENO PRAWN TOAST
Prawns sautéed with jalapeños, sweet onions, garlic & deglazed with bourbon; served over grilled sourdough baguette  |  14

ENTREES
ALASKAN HALIBUT
Pan-seared with an apple, with Brussel sprout & apple salad tossed in a creamy chive dressing over Yukon potato rosti  |  27

- Wine Pairing: Outlot Sauvignon Blanc (Sonoma) 3.5/7/22

BASUQUE STYLE CREAMY PAPRIKA ½ CHICKEN 
Herb rice & delecata squash rings |  18

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

LAMB SHANK TAGINE
Pasture-raised lamb, braised in warm Moroccan spices, apricots & served with turmeric couscous  |  21

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

CLASSIC CHICKEN PARMESAN
With marinara three-cheese ravioli   |  18
- Wine Pairing: Kenwood Yulupa Brut Sparkling Wine 2.5/5/18

DESSERT
​BLOOD ORANGE UPSIDE DOWN CAKE 
With sweet avocado ice cream   |  9

COCKTAIL
HARVEY WALLBANGER  |  10
DBC Boulder Peak Vodka with Fresh Orange Juice; topped with Galliano – a delicious throwback to the 80s

WHISKEY OF THE WEEK
BARDSTOWN FUSION 98.9º |  13
SERVED UP OR ON THE ROCKS
Nose: Vanilla Wafers, Malt, Red Fruit, Pepper
Palate: Pepper, Vanilla, Cherries
Finish: A short hint of vanilla is overwhelmed by the spice of the pepper creating a burn on the back of the tongue. Not only does the pepper linger but increases with each sip.

11-3pm

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​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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