Dinner Menu

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)

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

20% Gratuity added to parties of 6 or more 

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

Appetizer:  Smoked Salmon Bruschetta, French bagette slices topped with a cream garlic and herb spread topped with thin sliced of cold smoked salmon.  

Wine Recommendation: Rodney Strong Chardonnay

Soup:  Back by popular requests: Cream of mushroom with brie.  

Wine Recommendation: Oak Grove Merlot

House: Crisp Romaine lettuce tossed with dried cranberries, pumpkin seeds and pecorino Romano cheese then dressed with a apple cider vinaigrette.

Wine Recommendation: Bollini Pinot Grigio



Spinach & Ricotta Cannellini:  Baby spinach stuffed in tender cannellini noodles with ricotta cheese, topped with marinara and mozzarella cheese then baked.

Wine Recommendation:  Zaccagnini Montepulciano

Two Course 22                        Six Course 37

Chicken Picata: Tender chicken breast lightly breaded then pan seared in olive oil then finished with fresh lemon and butter, served over creamy risotto.

Wine Recommendation:  Bertani Due Uve

Two Course 23                        Six Course 38

Beef Stroganoff: Tender strips of beef tenderloin sautéed with fresh mushroom and sliced onions then finished in a rich sour cream sauce and tossed with rotini noodles.

Wine Recommendation:  Robert Mondavi Cabernet

Two Course 24                        Six Course 39

*Pork Medallions: Pork tenderloin medallions wrapped with Applewood smoked bacon, pan seared then finished with a sweet and tangy brown sugar and Dijon mustard sauce and served over creamy risotto.

Wine Recommendation:  Louis Jadot Beaujolais Village

Two Course 26                        Six Course 41

Osso Bucco Style Lamb Shank: Colorado lamb shanks slowly braised in a rich lamb stock with San Marzano tomatoes, garlic and herbs then served over creamy risotto.

Wine Recommendation:  Bricco Mangno Nebbiolo

Two Course 28                        Six Course 43

*Catch of the Day:  Ask Your Server

Wine Recommendation: Sommeliers Choice

Market Price