SPRING DINNER MENU

half artichoke, vegan lemon aioli 

Baguette, hummus, olives, bell pepper 

Radish, lemon oil, peas

Gruyere, Fontina, White Wine, herbs, garlic, baguette

3 Bison meatballs, chimichurri

5 Jumbo Shrimp, cocktail sauce

Ahi, Rockfish, and Halibut, avo, cucumber, onion, radish, chips

Shrimp, garlic, chili, White Wine, butter, baguette

Little gems, Cesar dressing, parm, crostini

Little gems, bacon, tomato, blue cheese, crostini

Pea, lemon, mint

Andouillie, chorizo, shrimp, veggies, tomato 

Bison, romaine, heirloom tomato, gruyere, aioli, brioche

Cilantro pesto, herbs, veggies, lemon aioli

Artichokes, leeks

Shrimp, creamy polenta, micro greens 

Ahi, haricot verts, potato, tomato, cucumber, olive, gems, egg

Orange tarragon and hibiscus glaze, blood orange relish

6 oz steak, wild mushroom demi

6 oz filet of Halibut, citrus glaze

Vodka, lemon, raspberries 

Gin or Vodka, lime, basil, cucumber 

Vodka, espresso, simple, banana

With black walnut and vanilla bean

Watermelon, Tequila, agave 

Passion fruit puré, Rum, curaçao 

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Pomegranate rosemary simple, lemon, lime, club soda