Fridays & Saturdays 5-8pm
All entrées served with a garlic breadstick
Add a small garden or caesar salad 4
Ahi Tuna** 23
Herb-encrusted ahi tuna steak cooked medium rare, served with Asiago risotto and a fresh summer vegetable salad tossed in a lemon dill vinaigrette
Suggested Wine Pairing: Rombauer Chardonnay
6oz seared salmon served with angel hair pasta with shrimp scampi sauce and blistered cherry tomatoes
Suggested Wine Pairing: Sterling Pinot Noir
Cut of the Week**^ 32
Cut of the Week**^ 32
12oz ribeye grilled to desired temperature, served with blue cheese demi-glace, truffled mac n' cheese and grilled asparagus
Suggested Wine Pairing: Jordan Cabernet Sauvignon
Dessert
Carrot Cake 8
carrot cake topped with cream cheese frosting, drizzled with Captain Morgan walnut caramel sauce
Chocolate Decadence* 7
gluten-free chocolate cake topped with blackberry pinot noir jam, whipped cream and fresh strawberries
M&M Pizookie 8
fresh out-of-the-oven M&M cookie baked in a cast iron skillet, topped with vanilla ice cream and drizzled with caramel and chocolate sauce
Scoop of the Week* 6
featuring a new flavor of gelato or sorbet each week
*gluten-free | **gluten-free available | ^contains or may contain raw or undercooked ingredients
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. The kitchen does its best to ensure certain foods are safe for people avoiding gluten; however, there is the possibility of cross-contamination.