Full list of menus and drinks

MENU

PROGRESSIVE AMERICAN

Progressive American cuisine emphasizes local or regional ingredients and traditions, often augmenting these with elements from haute cuisine or international fare

FIRST

cork & flame menu

DELICIOUS

SECOND

SECONDSbreadService

BREAD SERVICE

CHEDDAR BRIOCHE served with all second courses Whipped Truffle Butter

ADDITIONAL BREAD SERVICE $4

UNUSUAL

THIRD

Third section menu photo

TASTING MENU
4 COURSE
$60

With Wine Paring +40
Premier Wine Paring +80
(Half Portions)

CHEF ’S TABLE EXPERIENCE
8 COURSE
$120

With Wine Paring +80
Premier Wine Paring +160
(72 Hour Notice | 6 Guest Minimum)

A LA CARTE MENU

PRIMAL CUTS *
Delmonico Rib Eye 14oz | $30
Filet Mignon 6oz $28 | 10oz $38
Brick Chicken 10oz | $20
Pork Chop 12oz | $22
Bison Flank Steak | $28
Game Sausage Trio | $20
Pheasant | Wild Board | Elk

SAUCES $ 2
Béarnaise | Ancho Chili Gastrique | Huckleberry | Peppercorn | Chimichurri | Cabernet | Porcini Mushroom | Port Wine Demi

SIDE | $ 4
Pan Roasted Mushrooms | Honey Thyme Parisian Carrots | Creamed Spinach | Asparagus with Lemon & Garlic | Haricot Vert | Sweet Cream Brussels | Sweet Pepper Collard Greens | C&F Vegetables | Wild Mushroom Risotto +2

POTATOES | $ 3
Pommes Puree | Pommes Dauphinoise | Truffled House Chips | Baby Dutch Potatoes

ACCOMPANIMENTS
Lobster Tails | one $15 | two $27

VEGETARIAN

THREE COURSE VEGETARIAN TASTING MENU $30 | With wine pairing +30

CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS

Menu items & pricing subject to change due to seasonal changes & availability.