skip to navigation
skip to content

Easter dinner features

Sunday, April 21, 2019
12 – 8 pm in the dining room
Full Dinner Menu also available all day.

 

Appetizers                             

Strawberry Arugula Salad  toasted almonds, cucumber, red onion, fried boursin cheese, poppyseed dressing  12

Phyllo Wrapped Lamb Lollipops  mint gastrique, tzatziki drizzle  20

Beef Short Rib Arancini  sun-dried tomato ragu  17

 

Entrees

Roasted Leg of Lamb  roasted fingerling potatoes, carrots & pearl onions, rosemary pan jus  39

Filet Mignon & Grilled Scallops  garlic parmesan risotto  58

Dual Crusted Porterhouse  bone marrow crusted filet, horseradish crusted strip, caramelized onions  57       

Slow Roasted Bone-In Prime Rib  au jus, horseradish cream
King Cut  59
Queen Cut 49

 

Featured Wines

Caymus Vineyards 1 Ltr Cabernet Sauvignon. Napa Valley, California. 2016  200

Paul Hobbs “Crossbarn” Sonoma Coast AVA. 2016  89

Orin Swift “Mannequin” California. 2016  90

 

Featured Cocktails

Le Grand Fizzgrey goose vodka, st germain, lime juice, soda  14

Sage Lemon Spritz  bombay sapphire, simple syrup, fresh lemon & sage, champagne  12

Patio Spritz  aperol, orange juice, sparkling rosé   13

 

Feature menu subject to change. Reservations recommended. Call 610-691-8400