A massive 32 ounce, grass fed Tomahawk Steak prepared by sous vide and finished with herb butter. Duck Fat Roasted New Potatoes, Chimi Churi, seasonal vegetables and Saba Drizzle.

A generous cut of prime rib, seasoned with a garlic pepper crust and slow roasted to a perfect medium rare. Served with a piping hot Idaho baked potato.

8 ounce Arline Chicken Breast served with a grilled frissee panzanella, savory lentils, cranberry and fig bourbon compote, pan jus, vegetable du jour.

BEGINNING MAY 1st - Toasted Farro with butternut squash, grilled pears, wilted greens, portobello mushroom flashed in a light vegetable brodo, topped with soft habits on cheese and a balsamic reduction.

Prime Rib Salad. Arugula, Fire Roasted Red Peppers, Cherry tomatoes, Sauteed Portobello Mushrooms, Feta, Balsamic Dressing.

Arugula, Fire Roasted Red Peppers, Cherry tomatoes, Sauteed Portobello Mushrooms, Feta, Balsamic Dressing.

Vermont White Cheese, Traditional Macaroni and Cheese. Comfort food for the soul

Roasted Marinated Portobello sliced and served upon Herbed Farro, Red Bell Peppers and Wilted Greens with an Orange Blossom Honey Drizzle and Toasted Almonds.