Table for Two
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.
First Course
Please Select One
Mixed Greens
fried green tomatoes, manzanilla olives, pickled red onions, spiced almonds, feta and green goddess dressing
Chèvre & Asparagus Bisque
asparagus, leeks, and spinach in a goat cheese-infused velouté and herb-encrusted croquette
Second Course
Chateaubriand for Two
16-oz marinated filet mignon slow roasted then hand carved, served with roasted potatoes and sautéed seasonal vegetables, sauce béarnaise and demi-glacé
cold water lobster tail available upon request at additional price.
Third Course
Please Select One
Crème Brûlée
vanilla crème brûlée with mixed berry chutney
Gianduja Mousse Bombe
chocolate mousse cake, hazelnut royaltine crust, raspberry-zinfandel sorbet, cocoa nib crème fraîche
$50 per person
Deneb Williams ~ Executive Chef
Nichol Santisteven ~ Pastry Chef
Tax, gratuity and beverages not included.
Not valid with any other offer.
Service charge of 20% will be added to parties of eight or more guests.
As a courtesy to other guests, please turn off electronic devices.
A corkage fee of $20 will be applied per 750 ml bottle brought into the restaurant.
Special menu–discounts cannot be applied.