ARCTIC SALMON & GLASS NOODLES*
27
Tomato-coconut sauce, edamame, red peppers, toasted sesame seeds
HERB ROASTED HALF CHICKEN
20
Quinoa tabbouleh, warm pita bread, tzatziki, grilled asparagus
STRIPED BASS WITH GNOCCHI
27
Pan seared Colorado Alamosa striped bass, gnocchi & butternut squash cooked in sage brown butter, drizzled with beurre blanc, topped with ground pecans
BACON TOPPED MEATLOAF
19.50
Garlic mashed potatoes, cumin butter green beans
10 oz. PRIME RIB AU JUS*
32
Beef jus, creamy horseradish, baked potato, grilled asparagus
Garlic, bacon, tomato, creamy grits, Cholula drizzle, chives
Garlic mashed potatoes, brown gravy, cumin butter green beans
TUESDAY: 3 FISH OR PORK TACOS
17.50
Flour tortilla, tortilla chips, pico de gallo, guacamole, side of street corn “Elote”, choice of grilled fish, fried fish or guajillo pork
WEDNESDAY: BEER BRAISED SHORT RIBS
29
Braised in Face Down Brown Ale, creamy polenta, grilled asparagus, topped with demi-glace
THURSDAY: CHEF’S CHOICE RAVIOLI
25
Rotates weekly, ask your server for details
Brown sugar rubbed, garlic mashed potatoes, cumin butter green beans
Snow crab, shrimp, mussels, potatoes, artichoke, corn on the cob, andouille sausage, Old Bay beer broth(each additional cluster $10)
SUNDAY: THREE CHEESE LASAGNA
19
House-made meatball, garlic toast
A 6% Kitchen Equitable Wage fee is added to all checks. Our Back-of-House staff do not share in gratuities, and this separate fee ensures that they too earn a Living Wage. Any gratuity that you kindly choose to leave goes directly to your server.
