A massive 32 ounce, grass fed Tomahawk Steak prepared by sous vide and finished with house compound butter, creamy garlic/herb mashed potatoes, chimichurri, seasonal vegetables. INCLUDES ALL FIVE COURSES

(Featured this November & December 2026) Pan-seared quail finished with a pomegranate and orange reduction, butter-braised leeks, duchess potatoes, and a subtle pear essence. INCLUDES ALL FIVE COURSES

(Featured this January & February 2027) Bone in pork chop with a spiced Bourbon apricot reduction sauce, seasonal veg, Smoked white cheddar polenta. INCLUDES ALL FIVE COURSES

(Featured this March & April 2026) Half-rack of lamb coated in garlic and herbs then slow-finished, served with whipped rutabaga and oven roasted Brussels sprouts topped with smoked pancetta and crispy shallots, drizzled with our house maple balsamic reduction. INCLUDES ALL FIVE COURSES

(Featured this May & June 2027) Miso brown butter trout, seasonal veg, faro and forbidden rice, herb roasted mushrooms. INCLUDES ALL FIVE COURSES

A generous cut of perfectly aged and slow roasted ribeye, rubbed with a Chef’s blend of seasoning. Hand carved and served medium-rare. Served with herb roasted potatoes, seasonal vegetables and a side of au jus. Horseradish cream upon request. INCLUDES ALL FIVE COURSES

Herb Roasted Hen w/ Romesco, pickled red onions, roasted fingerlings finished with parmesan and parsley. Seasonal vegetables. (Contains Nuts) INCLUDES ALL 5 COURSES

Baked layered pasta with a creamy three-cheese béchamel, seasonal vegetables, and a golden herb crust. INCLUDES ALL FIVE COURSES.

Baked macaroni in a rich Vermont white cheddar three-cheese sauce with a golden panko crust. Finished with basil, fire-roasted cherry tomatoes, and pesto. INCLUDES ALL FIVE COURSES.

(Featured this January-June 2026) Gourmet Mushroom Medley, Fire Roasted Haricot Verts, Red Skin Mashed Potatoes and House Chimichurri. INCLUDES ALL FIVE COURSES