hot brie cheese spread topped with honey and served with pita chips

pan-seared New England scallop, drizzled with spicy red pepper flake and lemon beurre blanc, served with fresh mixed greens and grape tomato

20 ounce, USDA prime, regionally raised, center-cut, bone-in beef ribeye, chargrilled

pan-seared fish - ask your server

elk tenderloin topped with demi-glace and served with herbed fingerling potatoes and vegetable du jour

6-ounce, USDA choice beef tenderloin, chargrilled with half lobster tail served with asparagus and bearnaise