Chef’s Curated Split Plates

Cipollini Relish, Smashed Garlic Red Bliss Potatoes, Balsamic Brussels Sprouts

Filet Mignon - Porcini Demi-Glace Branzino - Scallion Beurre Blanc Fingerling Potatoes, Asparagus Leek Confit

Flat Iron Steak - Chimichurri Seared Salmon - Romesco Purple Potato Wedges, Roasted Fennel & Artichokes

Grilled Chicken - Sherry Vinegar Emulsion Filet Mignon - Bordelaise Wild Mushroom Risotto & Grilled Asparagus

Seared Chicken - Lemon Butter Sauce Grilled Salmon - Caper Dill Aioli Cranberry Almond Wild Rice, Honey Glazed Baby Carrots