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VIP
Reservations
Menu
Gift Cards
Private Events
Cocktail Classes
VIP
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(coming soon)
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(coming soon)
Location
Cooking Videos
$150 per person
Appitizer course
BOURSIN CHEESE BALL
herbed Boursin ball coated in candied nuts with house bread
SEARED DIVER SCALLOP
pan-seared New England scallop, drizzled with spicy red pepper flake and lemon beurre blanc, served with fresh mixed greens and grape tomato
First Course
ASPARAGUS CON CARNE
asparagus wrapped in tender marinated beef strip loin and chargrilled, with balsamic reduction, sriracha aioli, and fried carrot strips
CRAB WONTON
cream cheese and bell peggers with sweet chile sauce
Second Course
FRESH MOZZARELLA HEIRLOOM SALAD
fresh mozzarella cheese with heirloom tomato, white balsamic vinaigrette, parmesan, and pesto
SOUP DU JOUR
Main Course
20oz BONE-IN RIBEYE
20 ounce, USDA prime, regionally raised, center-cut, bone-in beef ribeye, chargrilled with black truffle butter
CATCH OF THE DAY
pan-seared fish - ask your server
FILET LOBSTER OSCAR
8-ounce, USDA choice beef tenderloin, chargrilled with half lobster tail served with asparagus and bearnaise
LAMB RACH CHOPS
pan-roasted full rack with port and demi reduction served over parsnip puree
Dessert
Chef's Choice
