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: Goat Cheese and Cranberry relish crustini. Crispy toast slices topped with creamy goat cheese and a sweet and sour cranberry relish.  

Wine Recommendation: Schmidt Riesling

Roasted Vegetable SoupFresh fall vegetables, lightly roasted then simmered in a rich vegetable and tomato stock and herbs.

Wine Recommendation: Oak Grove Merlot 

House: Wedge of iceberg lettuce topped with chopped tomatoes, bacon and red onion then served with choice of dressing. (Ranch, Bleu Cheese, Italian, Balsamic Vinaigrette or Dorothy Lynch)

Wine Recommendation: Bollini Pinot Grigio


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

Wine Recommendation:  Deloach Pinot Noir

Two Course 22                        Six Course 37

Chicken Manicotti: Tender chicken breast ground and blended with fresh spinach and ricotta cheese then stuffed into fresh pasta and topped with a creamy garlic sauce and mozzarella cheese then baked.

Wine Recommendation:  Zen of Zin Old Vine Zinfandel

Two Course 23                        Six Course 38

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 24                        Six Course 39

*Pork Medallions: Pork tenderloin medallions pan seared then finished with a Bordeaux cherry sauce and served over creamy risotto.

Wine Recommendation:  Roaring Meg Riesling

Two Course 26                        Six Course 41

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 creamy risotto.

Wine Recommendation:  La Playa Carmenerea

Two Course 28                        Six Course 43

*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.