Chef Evan Winter

Elk Tartare - hand cut elk seasoned with juniper, capers, shallots, quail egg yolk and smoked Maldon salt and served over a cranberry-hazelnut crisp. Finished with caviar and cured duck egg snow

Creamy Mushroom Soup - a blend of fresh, local mushrooms and spring onions

Wild Boar Sausage with Escargot Velouté - silken snail velouté with parsley, thyme, and clarified butter draped over sliced savory, smoky game sausage

Alligator Stuffed Mushrooms with Carter Creek Winery Dominum Tinto Reduction - smoked gator tail shredded and mixed with parmesan and breadcrumbs stuffed in shiitake mushrooms and finished with a local port reduction

Roasted Hazelnut-Crusted Wild Boar Tenderloin served over wild rice pilaf and crispy Brussels sprouts. Finished with muscat canneli-blueberry reduction

Quail in a Yukon Nest - sherry glazed whole quail grilled and served in a Yukon Gold potato nest. Topped with truffle Demi glaze and cured duck egg snow

Venison Tender served with a Forager's sauce - New Mexico chili-espresso rubbed backstop grilled to perfection and served sliced over roasted parsnips. Finished with a rich sauce of mushrooms and shallots and burgundy wine

Choice of cobbler: blueberry, blackberry, cherry, or peach topped with vanilla ice cream

Parmesan Roasted Bone Marrow - split femur roasted with seasoned parmesan and served with grilled focaccia

Classic Wedge - iceberg, bacon, blue cheese, tomatoes, crispy onions, blue cheese dressing

Oysters Rockefeller - Fresh Gulf oysters filled with creamy spinach, bacon, parmesan and breadcrumbs and roasted to perfection

Local Ribeye grilled along side fresh asparagus and whipped potatoes topped with garlic-herb butter (Surf & Turf Optional)

Local Filet grilled to perfection and served with sautéed green beans and whipped potatoes. Topped with a truffle Demi glaze (Surf & Turf Optional)

Slow Roasted Braised Short Rib served over Boursin whipped potatoes and wilted spinach glazed with a rich Demi glaze

Chocolate Pot de Creme - topped with fresh whipped cream and shaved chocolate

Classic New York Cheesecake served with a Forest berry Coulis

Antipasto - an offering of local charcuteries including but not limited to salami, prosciutto, cheese, olives, pickles, nuts

Caprese - sliced fresh mozzarella, sliced tomato, basil, barrel aged balsamic vinegar

Linguini & Clams - fresh pasta, fresh littleneck clams, white wine, lemon, butter

Spaghetti Carbonara - spaghetti tossed in a creamy egg yolk-parmesan sauce garnished with fresh herbs and grated cured eggs!

Chocolate Chip or Pistachio Cannolis - cannoli shells stuffed with whipped mascarpone and chocolate or pistachios, dusted with powdered sugar

Fresh Focaccia, extra virgin olive oil, barrel aged balsamic, seasoned parmesan

Panzanella Salad - heirloom tomato, fresh mozzarella, torn basil, toasted focaccia, olive oil, balsamic

Chicken Parmigiana - chicken breast, italian breadcrumbs, pomodoro sauce, aged parmesan

Linguini & Clams - fresh pasta, fresh littleneck clams, white wine, lemon, butter

Lasagna Bolognese - bolognese, garlic cream, mozzarella, aged parmesan

Tiramisu - ladyfingers, espresso, amaretto, mascarpone, cocoa powder Tableside presentation - optional