With a passion for seasonal cooking, Executive Chef Deneb Williams takes pride in carefully preparing each dish with an emphasis on hand-crafted and locally farmed ingredients. Whether it be supporting local growers or charitable organizations, this commitment to the community implemented by the Harvego family, has been unwavering throughout the years.
Honey-Balsamic Chicken Sandwich 13
grilled with a tangy BBQ glaze, black pepper aioli and pickled onions, sliced prosciutto, provolone cheese served on a brioche roll
Fresh Fish Tacos 15
the daily catch from our local waters and around the world
honey-cumin glaze, cilantro aioli and mango-avocado-cucumber slaw
Apple & Brie Steak Sandwich 16
marinated rib-eye chargrilled with oven-roasted apples and Brie cheese, caramelized apple chutney and watercress salad on grilled focaccia
Tenderloin Tips All’arància 16
pistachio, black currant and cipollini onion fregola, lacinato kale, pink peppercorn demi and orange gremolata
Brown Derby Classic Salad 16
marinated rib-eye, mixed greens, avocado, fresh tomato, hard-cooked egg, applewood bacon and creamy blue cheese dressing
Five Spice Shrimp Salad 16
sautéed shrimp with spiced persimmons, quinoa, Chinese long beans and napa cabbage with fermented black bean vinaigrette
Fall Harvest Risotto 12
wild foraged mushrooms, arugula and roasted butternut squash, toasted pumpkin seeds and burrata cheese
Deneb Williams ~ Executive Chef
Menu items and prices are subject to change. ~ Split entrées not permitted.
A corkage fee of $20 will be applied per 750 ml bottle brought into the restaurant.
As a courtesy to other guests, please turn off electronic devices.