October 13th through November 9th


Five Spice Duck Salad
Fresh baby field greens tossed in a sweet-tart passion fruit vinaigrette with lychee fruit, and cilantro. Topped with a sliced five spice seasoned duck breast and a tropical fruit salsa.
Starter- 12- Entrée- 19-

Fried Mozzarella
A large mozzarella loaf is lightly deep fried and topped with grated Parmesan and fresh parsley. Served with Marinara sauce for dipping. 10-


Croque Monsieur
Shaved Black Forest Ham served open faced on French bread with Dijon mustard, mayonnaise, oven baked and covered with melted Swiss cheese. Served with your choice of fries, slaw, or baked beans. 11-

Bourbon Kobe Flank Steak
A large 10 oz. Kobe flank steak is marinated in Worcestershire, Dijon mustard, garlic, ginger, and bourbon. Grilled to your liking and served with a rich bourbon Demi glaze and roasted garlic mashed potatoes. 28-

Steelhead with Basil Garlic Butter
Fresh, wild Alaskan steelhead is basted with a basil-garlic butter and oven roasted. Served with a pesto beurre blanc, Yukon Gold mashed potatoes and seasonal vegetables. 28-

Braised Onion Beef Neck Stroganoff
Beef neck is an under used cut of meat, flavorful and yet still delicate. Braised with sweet onion and thyme. Served atop fresh cracked black pepper pappardelle noodles from Fasta Pasta with shredded Parmesan cheese and sour cream. 21-

Five Cheese Cajun Macaroni
Large elbow macaroni tossed in a rich creamy Cajun sauce with chunks of crayfish and Andouille sausage, smoked Gouda, sharp New York White Cheddar, Fontina, sweet onion and a crispy Gruyere-Parmesan topping. 23-