A rustic open faced fruit apple tart with cinnamon sugar, and topped with granny smith apples and a bourbon caramel sauce. GF, V

Flavor changes weekly.

White chocolate mousse served with black raspberries, red raspberries, and blueberries. Served in a sweet, crisp bowl with caramel, raspberry, and mandarin orange syrups. V

Chef's choice of artisan cheeses, fresh fruit, and quince paste served with house made crackers and pita chips. GFo, V

Roasted duck flatbread with caramelized onions, mushrooms, Gouda cheese, and topped with a balsamic drizzle. GFo add $2.

Chef's choice of artisan cheeses, old world meats, olive tapenade, English walnuts, and quince paste. Served with house made crackers and pita chips. GFo

Flatbread with tomatoes, mozzarella, parmesan, garlic, and olive oil topped with fresh basil and a balsamic drizzle. Add Calabrese salami $2. V, GFo $2.

Fresh ground bison served open faced over a bed of bleu cheese coleslaw on top of a toasted waffle, smothered with espresso BBQ sauce, Gouda cheese, and prosciutto served with sweet potato fries. GFo

Seared halibut filet with lemon aioli, sliced radishes, peas, and edamame. Served with roasted garlic cauliflower puree. GF

Hand cut 6 oz. filet with a Cabernet demi-glace sauce served over horseradish Parmesan red skin smashed potatoes and accompanied by seasonal vegetables. GF

Herb crusted chicken breast served over a creamy mushroom risotto and a side of seasonal vegetables. GF

Four lamb pops served over layered potatoes and served with an arugula salad with house chardonnay stone ground mustard sauce. GF

New Orleans style shrimp with creamy Gouda cheese grits topped with a sunny side up egg and crisp prosciutto.

Roasted mushrooms and asparagus mixed into a creamy white risotto caramelized onions, and topped with walnuts. Includes a side of seasonal vegetables. GF, V

Ahi tuna mixed with spicy ginger-soy sauce. Topped with sliced green onions and sesame seeds. Served with pita chips. GFo

Sauteed in olive oil, shaved garlic, and Serrano ham, finished with sherry and topped with manchego cheese. GF, Vo

A toasted crostini with horseradish parmesan creme, smoked pork belly, pickled red onions, and a fried quail egg.

Ground hand rolled bison served with Espresso bbq sauce.

Tender chicken marinated in our house buffalo sauce, seared and served over a bed of creamy bleu cheese coleslaw. GF

Eggs filled with creamy egg yolks, avocado, cilantro, red onion, lime juice, serrano pepper, and mayo. Topped with crispy tortilla strips. GFo, V.

Four jumbo shrimp stuffed with crab cake filling and baked. Served on a bed of arugula salad with chipotle aioli.

Duck and nappa cabbage, carrots, green onion, celery, and hoisin sauce. Served with strawberry gastrique.

Blackened Mahi Mahi served in a crunchy wonton with cabbage, cilantro, red onion, jalapeno crema, and fresh lime.

Filet tips wrapped in puff pastry and filled with mushroom duxelles and topped with a cabernet demi-glaze.

Kalamata and manzanilla olives blended with sun dried tomatoes, garlic, and olive oil, served with crostinis. GFo, V

Crispy potato wedges dusted with Parmesan and served with a spicy garlic aioli. GF, V

Creamy pimento cheese spread served with a fresh pretzel twist. Add $2 for additional pretzel twist. V

Slow house smoked, hand pulled pork served in a crunchy wonton with red onion, cilantro, and fresh lime.

Chopped shrimp, avocado, heirloom tomatoes, red onion, red bell pepper, serrano pepper, and cilantro. GF

Crispy, seasoned sweet potato fries served with Chef Eric's pumpkin espresso ketchup. GF, V

Deep fried risotto balls stuffed with goat, parmesan, and cheddar cheeses. Topped with more cheese and served with house made marinara sauce. V

Rich beef broth and cabernet caramelized onions served with shaved parmesan cheese, then topped with a horseradish foam crostini and filet tip. GFo

Chopped baby kale and romaine lettuce with shredded parmesan cheese. Topped with our house made croutons and Caesar dressing. GFo, Vo

Spring mix salad with pear, spinach, yellow pepper, avocado, pistachios, red onion, goat cheese, and a cranberry pomegranate dressing. GF V

Iceberg wedge with bacon, tomato, and bleu cheese dressing and crumbles. GF, Vo