Chef’s Features.

May 20th, 2015.

Ribeye Steak.

Scotch Whisky & Thyme Marinated Ribeye, Buttermilk Mashed Yukon Gold Potatoes, Pan Roasted Yellow Squash, Stout Demi-Glace, Whole Grain Mustard-Tarragon Butter   $32

 

Faroe Salmon.

Pan Roasted Sustainable Faroe Island Salmon, Horseradish & Parsley Crushed Potatoes, Garlic & Rosemary Roasted Cauliflower, Bourbon-Brown Sugar Glaze   $26

 

 

 

 

 

Mark Sulltrop, Proprietor/Executive Chef     Kiel Herman, Sous Chef