Roasted Rack of Lamb Persillade
A Four-Bone Rack of Colorado Lamb Coated with Dijon Mustard, Rosemary, Garlic and Parsley, Rolled in Fresh Panko Crumbs. Roasted Shallot Demi-Glace
Thirty-Eight Dollars

Char-Grilled Filet Mignon
Asiago Crouton – Fresh Creamed Horseradish, Sauce Jardinière
Thirty-Six Dollars

Long Bone Veal Chop
Stuffed with Marscapone Cheese, Dried Cranberries and Sage. Finished with Calvados Glaze
Thirty Dollars 

Pan Roasted Sirloin Steak Dianne
Peppercorn Encrusted Sirloin with Roasted Shallots
and Forged Mushrooms
Topped with Cognac-Dijon Demi-Glace
Thirty-Four Dollars

Cabernet Braised Short Rib of Beef
Yorkshire Pudding
Twenty-Nine Dollars

Tuscan Pork Tenderloin
White Bean Ragout with Roasted Yellow Tomato and Smoked Almond Pesto
Twenty-Six Dollars 

Linguini Vongole e Pettine
Hand Cut Pasta Tossed with a Garlicky Clam Sauce.
Teamed with Spinach Stuffed Taylor Bay Scallops
Twenty-Eight Dollars

Fire Grilled Salmon
Sautéed Arugula and Red Bell Peppers with Grainy Mustard and Sherry Cream
Twenty-Nine Dollars

Seafood Sauté
Gulf Shrimp, Native Sea Scallops and Lobster
Sautéed in a Meyer Lemon and Garlic Sauce.
Thirty-Four Dollars

Roasted Loin of Haddock
Braised Fennel, Artichokes, Country Olives and Grape Tomatoes. Finished with Pernod-Ricard
Twenty-Nine Dollars

Fresh Herb Encrusted Statler Chicken Breast
Over Creamy Truffle and Three Cheese
Orrechietti Pasta
Twenty-Six Dollars

Vegetable Putanesca
Fresh Squash “Spaghetti” Sautéed with Roasted Tomatoes, Kalamata Olives, Capers and Artichoke Hearts Tossed with Garlic and Extra Virgin Olive Oil. Topped with Fresh Grated Pecorino
Twenty-Four Dollars