Notes from the Chef
Thursday – “Bloody Mary Burger” – Seasoned burger mixed with cured meats and topped with colby jack cheese, fried picked asparagus, bloody Mary 1000 island dressing, and celery seed on a brioche bun.
Friday – “Black and Blue Mac -N- Cheese” – Blackened filet medallions (served medium rare), cavatappi pasta, smoked blue cheese cream, caramelized onions, portobellos, orange bell peppers, and smoked paprika crumb.
Friday – “Crab and Boursin Pierogis” – Lump crab, house made boursin, lemon parsnip puree, spinach, and sweet potato pancetta hash.
Saturday – Annual Holiday Dinner – please see menu above!
Sunday – “BBQ Short Rib Steam Buns” – Korean BBQ, Smoked Kimchi, Wakame Aioli, and Scallions.