06/12/2026
Your table is set. Experience the dining destination where out-of-towners are embraced like neighbors and every guest becomes a local.
New Specials, available Now - Friday, June 19th:
Saku Tuna Beignets | 18
Sushi-grade tuna is delicately crusted in crushed pistachios & seared rare and rests atop airy beignets filled with silky wasabi cream. Finished with a drizzle of spicy chili crisp oil, golden fried shallots, & an unexpected dusting of powdered sugar that ties the flavors together in a bold, unforgettable bite.
Wine Pairing – Gekkeikan Cap Ace Junmai Sake
Crab Brûlée | 20
Silky smooth cream with jumbo lump crab, chives & lemon, topped with more jumbo lump crab sautéed in garlic butter & served with toasted bread.
Wine Pairing – Banfi San Angelo Pinot Grigio, Tuscany, IL
Cowboy Butter Wings | 15.5
8 jumbo chicken wings fried crispy and then covered in our Cowboy Butter that's rich and buttery, with a punch of garlic, a little heat, and a fresh, tangy kick from lemon and herbs, then char-grilled finished with grated parmesan, chives. Served with carrots, celery, blue cheese or ranch.
Bourbon Pairing – Eagle Rare 10 year
Market Salad: Summer’s Bounty | 18
Arugula & artisanal romaine tossed with blackberries, pitted cherries, nectarines, grape tomatoes, roasted sweet corn, & balsamic vinaigrette. Topped with gorgonzola cheese & sunflower seeds.
Wine Pairing – King Estate Pinot Gris, Willamette Valley, OR
Specialty Oysters – ½ dozen | 16 Full Dozen | 28
Boomamoto, Cape Cod, MA
Boomamoto oysters offer the classic bold minerality of a Cape Cod oyster paired with the sweet, melon-like finish typically found in West Coast Kumamoto oysters.
Wine Pairing – Cavicchioli 1928, Prosecco Extra Dry, Italy
Prime Filet with Gorgonzola Fondue | 52
8oz. wet aged filet topped with our signature gorgonzola fondue served over homestyle mashed potatoes & grilled asparagus.
Wine Pairing – Stag’s Leap Artemis, Cabernet Sauvignon, CA
We pour, and dine, beginning at 4pm
