Dinner Thursday, Friday and Saturday
Feb. 21 - Feb. 23, 2019
Open for breakfast and lunch every day.
Chef’s specials this weekend (while they last)
New Zealand Sea Bass
Farro, Roasted Kabocha Squash & Brussel Sprouts
& Lemon Beurre Blanc
Herb Risotto, Sautéed Spinach & Sundried Tomato Gremolata