Food

A sampling of the South: Benton’s country ham, dried Georgia peaches, Alabama fire crackers, house pickled green tomatoes, whipped pimento cheese spread and cheesy grits.

Explore Spain’s tapas: Jamon Serrano, Spanish tortilla, rosemary almonds, Manchego cheese, red wine braised Chorizo & tomato bread.

Beemster Medley paired with fig almond cake Whipped sheep milk feta with crumbled nuts and hot honey 12 month aged provolone with sweet Sopressatta Roquefort with blueberry tahini cream

Enjoy this chocolate board which features a deconstructed fondue which has hot fudge sauce, vanilla bean pound cake, chocolate covered pretzels, double chocolate butterscotch chip cookies, chocolate mousse, Marcona almonds and a variety of fresh fruit.

This fruit forward, refreshing salad pairs the sweetness of kiwis with the saltiness of feta. Tossed in a rich tahini dressing with cucumbers and red onions.

This twist on the classic comes with crisp romaine lettuce, house made croutons, house made asiago crisps, tossed in our house made Caesar dressing and garnished with white anchovy filets.

A celebration of Bleu: Our house made Sherry Bleu cheese dressing lightly coats crisp lettuce, sugar snap peas and Benton country ham crisps. Topped with chunks of delicious imported Danish Bleu.

Housemade basil goat vinaigrette and pickled green tomatoes along with the roasted golden beets, fresh tomatoes, feta, herbs and micro greens.

In Hawaiian, the word "poke" means to cut into chunks and is not limited just to fish. Our Ahi Poke is dressed in a savory sweet compound of soy sauce, with red onions, nori shreds, scallions, Marcona almond chunks, as well as crispy sesame nori strips.

Large clams coated in a special house breading fried till crisp and served over a house made truffle tartar sauce.

Vegan, fun and delicious. This dish hits all the notes from the sweet roasted carrots to the creamy, sharp but surprisingly light and fluffy hummus. Enjoy the crunchy pistachio nuts and zesty Za’atar oil.

Our version of the spicy noodle dish from Sichuan, China. We swapped out the traditional pork mince with a mixture of mushroom and walnuts, and a side of baby bok choy. Noodles are served with sauce poured over them and requires mixing up prior to eating.

6oz raw filet mignon hand minced and mixed with savory ingredients including capers and shallots and topped with a runny egg yolk. Served with house made potato crisps and onion purée.

House made ravioli filled with an earthy pear and pecorino Romano filling, served in a silky sage beurre noisette sauce.

Crispy pan seared duck breast served with a red grape gastrique, pomme purée and brussels sprout purée.

7oz cut of Angus Reserve tenderloin pan seared and butter basted. Served with confit shallots, black garlic butter, rich veal demi-glace, pomme purée, and charred carrot purée.

A light and airy mousse made with fresh blackberries and peaches, served with crunchy milk crumb, granola and finished off with a fruit coulis.

A rich decadent dark chocolate brownie has a molten center and is served with a scoop of vanilla bean ice-cream on a bed of malt pretzel crunch and a drizzle of chocolate fudge.

White chocolate raspberry crème brûlée paired with an olive oil lemon poppyseed cake and finished with a dollop of cream cheese buttercream.

Buttermilk panna cotta with a white wine poached pear, caramel sauce and an oatmeal crumb.

This sweet and savory muffin has a moist center, topped with a cream cheese glaze and crunchy pepitas.

A rich sweet dough with a buttery Ceylon cinnamon filling swirled throughout.

A light and airy mousse made with fresh blackberries and peaches, served with crunchy milk crumb, granola and finished off with a fruit coulis.

A deconstructed vanilla bean greek yogurt parfait with a brûléed crust, house made granola & variety of fresh seasonal fruit.

2 eggs fried in extra virgin olive oil, served with a chive greek yogurt and thick slice of house made toast.

Our play on "Chicken & Waffles" starts with Japanese fried chicken and a savory ginger scallion waffle topped with a sweet plum sauce.

Southern BBQ brought to brunch. Cheesy grits topped with slow cooked bbq brisket and a olive oil fried egg.

Bacon & eggs over a southwest style black bean and potato hash. Includes southwest seasoned bacon and olive oil fried egg.

Fluffy egg surprise with a runny yolk in the center. House made crepe filled with a lemon dill cream cheese and topped with house cured grav lax.

7oz filet mignon served with 2 eggs your way and a red eye demi-glace.