Restaurant Week 2025

Available 9AM-4PM

Skillet Appetizers

Crab Dip

Jumbo lump crab, mixed with cream cheese, spices, and green chiles. Served with baguette crostinis….17

Baked Brie VG

Melty mini brie topped with housemade strawberry preserves, toasted almonds, fresh pears, cracked black pepper, mint, and honey. Served with baguette crostinis….18

Brunch Throwback Cocktails

Bonnie & Clyde

Buffalo Trace Bourbon, Five Farm’s Irish Cream, Zucca, St. George NOLA Coffee Liqueur, Vanilla, Chilled Espresso….14

Fire on the Mountain

Corralejo Reposado Tequila, Strawberry Shrub, Lemon, Honey, Rhubarb Bitters, Jalapeño, Champagne….14

The Garden Out Back

Hayman’s Navy Strength Gin, Blackberry Shrub, Lemon, Honey, Basil, Champagne….14

Going to the Country

Brokers Gin, Creme de Peche, Strawberry Shrub, Lemon, Rhubarb Bitters, Champagne….12

Quiet Enthusiasm

Pierre Ferrand Cognac, Five Farms Irish Cream, St. George NOLA Coffee Liqueur, Hot Coffee, Cinnamon-Sugar Rim, Whipped Cream….13

Ripple Effect

Buffalo Trace Bourbon, Pierre Ferrand Dry Curaçao, Strawberry Shrub, Lemon, Simple Syrup, Champagne….13

Snappy Little Spritz

Wheatley Vodka, Aperol, St. Germain, Lemon, Cucumber, Champagne, Soda….14

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Available 4PM-CLOSE

Skillet Appetizers

Crab Dip

Jumbo lump crab, mixed with cream cheese, spices, and green chiles. Served with baguette crostinis….17

Baked Brie VG

Melty mini brie topped with housemade strawberry preserves, toasted almonds, fresh pears, cracked black pepper, mint, and honey. Served with baguette crostinis….18

Prix Fixe
Three Courses Just $30! – Optional Beverage Pairing +$24

First Course – Please Choose One – Pairing: Honeysuckle (Tequila, Honey, Lemon)

Caesar Salad GF without croutons

Romaine lettuce, Parmigiano-Reggiano, housemade croutons, fresh ground black pepper, housemade Caesar dressing.

Housemade Soup VG

Made from scratch by our Kitchen Team. Ask your server about today’s selection.

Second Course – Please Choose One – Pairing: Ostatu Rosé

Aglio e Aioli

Italian spaghetti with garlic, olive oil, Italian sausage, capers, white wine, tomatoes and spinach. Topped with Parmesan cheese and served with a simple bruschetta.

Crispy Chicken GF

A citrus-brined half chicken, seared under a brick in a cast iron skillet and topped with a lemon thyme pan jus. Served with Boursin mashed potatoes and braised kale.

Wild Mushroom Carbonara VG

Paccari pasta tossed in a silky egg, fresh-cracked black pepper, and Pecorino sauce with a variety of locally-sourced mushrooms. Topped with a sprinkle of salt-cured egg yolk and even more Pecorino cheese. Served with a simple bruschetta.

Third Course – Pairing: Miles & Stacy (Vodka, Espresso, Kahlua)

Housemade Dessert

Made from scratch by our Baker Jeff. Ask your server about today’s selection.

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