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

SIDES | $ 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 $40 | With wine pairing +30

THREE COURSE VEGETARIAN TASTING MENU $40 | 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.