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Join us for Easter brunch on Sunday, April 16th!

 

Check out Chef Ryan's specials! These will run along with a combined brunch and dinner menu on Easter! 

Spinach Salad: boiled egg, bacon, raspberries, sherry vinaigrette
Spring Onion Veloute: fennel spiced croutons, chive oil, black pepper
Smoked Lamb Carpaccio: spring peas, shallot mousse, cured yolk, arugula, lemon crostini
Mushroom & Asparagus Tart: local greens salad, heirloom tomatoes, radish
Sourghum Mustard Glazed Ham: hickory smoked, grits, roasted and glazed carrots, ham jus
Border Springs Stuffed Lamb Saddle: spinach & mushroom stuffed, potato pave, caramelized spring onion, lamb port demi, herb sauce
Pan Roasted Halibut: peas & asparagus, spring vegetable consommé, fresh herbs


 

 


Wednesday: Wine Down Wednesdays

Join us for Red, White and Rosé wine flight nights! Each Wednesday, enjoy a flight for $15 at our Barrel Bar.