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Lunch: Thursday-Friday 11AM – 2PM
Dinner: Wednesday – Saturday 4PM to 10PM
Sunday Brunch 11AM to 2PM (Al la carte menu)
Today's Features
Today's Features
Today's Features

Chefs Table weekly features for week of May 18th, 2020 :

APPETIZERS
BEEF TATAKI*
Thin sliced Circle L Striploin seared rare, topped with slightly spicy ponzu, sesame, and scallions.15

OYSTERS ON THE HALF SHELL*
Half dozen oysters with beet mignonette, horseradish and cocktail. 14

THAI CHICKEN LETTUCE WRAPS
Thai chicken, wrapped in butter lettuce and served with sweet thaichile. 11

SALADS
HEIRLOOM TOMATO AND BURRATA SALAD
Heirloom tomatoes, burrata cheese, cucumber, greens, radish, basil oil, balsamic reduction. 13

DECONSTRUCTED PANZANELLA SALAD
Ciabatta, tomatoes, cucumbers, red onion, fresh mozzarella, caper vinaigrette. 12

ENTRÉES
PORTERHOUSE*
22oz Porterhouse steak, blistered cherry tomatoes and frenchbeans, herb roasted fingerling potatoes. 48

BEEF WELLINGTON*
Circle L beef tenderloin, prosciutto, mushroom duxelle, puff pastry, baked goldenbrown, served with pommepuree and roasted vegetables. 35

SHELLFISH TRIO*
Caramelized scallops, grilled shrimp over crab risotto with hericotvert. 34

ROASTED DUCK LEG*
Roasted leg of duck with orange sauce over wild rice and broccolini. 29

PAN SEARED AIRLINE CHICKEN
Frenched airline breast, vegetable/potato hash and herb jus. 23

DESSERT
Raspberry Panna Cotta
7

 

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