STARTERS

PAN SEARED SCALLOPS / 20
pea risotto, candied beet emulsion, endive salad

ENTREES

WOOD FIRED VENISON / 40
all spice rub, butternut puree, fingerling potatoes, broccolini, blueberry bordelaise
Pair with: Casal Bordino Sinello – 14/54

BACON WRAPPED PORK TENDERLOIN /  34
pickled mustard greens, acorn squash confit, habanero pumpkin puree
Pair with: Donnaluce Chardonnay 22/82

PAN SEARED SCALLOPS / 16
two scallops can be added to any entree

DESSERT

BOURBON PECAN PIE / 13
toasted meringue, cinnamon sugar