Choose between a 2 course dinner (Choice of entree and soup or salad) or the full 6 course dinner.

(6 Course not available after 8pm, 2 course & Tapas until 8:30pm)

 For an additional $20 per person, select wine parings offered per course, excluding the amuse.

Multi-course diners should expect to spend up-to an hour for 2 course dinners and two hours for the full menu and longer if wine pairing.


Amuse:   Madjool dates stuffed with cheese and wrapped in prosciutto then baked, are a welcome offering from the Chef's de Cuisine.

Appetizer: Flatbread pizza topped with a cream sauce, artichokes, spinach and sundried tomatoes then baked.   

Wine Recommendation: La Crema Chardonnay

Pissole:  Tender hominy simmered in a rich chicken and tomato stock with slow roasted pork shoulder then topped with fresh cilantro and slice of lime.

Wine Recommendation: Bollini Pinot Grigio 

Autumn Blend: Crisp leafy greens tossed with toasted beats, candied walnuts and creamy goat cheese crumbles then dressed with an apple cider vinaigrette.

Wine Recommendation: Schmidt Riesling


Mushroom Risotto:  Fresh mushrooms sautéed with shallot, rosemary, sundried tomatoes and garlic then tossed with wild rice and almond risotto and finished with fresh Roma tomatoes and topped with pecorino Romano cheese.

Wine Recommendation:  Deloach Pinot Noir

Two Course 27                        Six Course 42

Chicken Marsala: Tender chicken breast lightly breaded then sautéed with fresh mushroom and finished with a creamy Marsala and served over creamy wild rice risotto.  

Wine Recommendation:  Zen of Zin Old Vine Zinfandel

Two Course 28                        Six Course 43

Beef  Stroganoff: Tender strips of Flatiron steak sautéed with mushrooms and onions then tossed with fresh pappardelle egg pasta and finished with a traditional sour cream sauce.

Wine Recommendation:  Gigual Cotes du Rhone

Two Course 29                        Six Course 44

*Pork Medallions: Pork tenderloin medallions wrapped in prosciutto de Parma then cooked to order. Served over creamy wild rice risotto and topped with a creamy Dijon sauce.

Wine Recommendation:  Louis Jadot Beaujolais Village

Two Course 31                        Six Course 46

Osso Bucco Lamb Shank: Colorado Lamb Shank slowly braised for several hours in a rich tomato and garlic sauce then finished with red wine and a beef demi, then served over wild rice risotto.

Wine Recommendation:  La Playa Carmenerea

Two Course 33                        Six Course 48

*Catch of the Day:  Ask Your Server

Wine Recommendation: Sommeliers Choice

Market Price

20% Gratuity added to parties of 6 or more


Split plate charge $10.00                                                                    Extra bread $2.00

* Asterisked items are served raw or undercooked; contain or may contain raw or undercooked ingredients; or may be requested undercooked; or can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.