A massive 32 ounce, grass fed Tomahawk Steak prepared by sous vide and finished with house compound butter, creamy garlic/herb mashed potatoes, chimichurri, seasonal vegetables. INCLUDES ALL 5 COURSES

Jan/Feb - House made lobster ravioli with ricotta and mascarpone cheese, basil velouté espuma, sweet and "sour" peppers, sautéed squash blossoms . INCLUDES ALL 5 COURSES

May/June - Sesame Crusted Yellow Finn Tuna, Mango chutney, blood orange ponzu sauce, Radish. INCLUDES ALL 5 COURSES

March/April - Whole butterflied Branzino with vierge sauce, mediterranean salad, fried capers, lemon. INCLUDES ALL 5 COURSES

July/August - Smoked trout on bed of lentils w/ Beet puree, garlic confit aioli, lemon cured egg yolks, wild mushrooms. INCLUDES ALL 5 COURSES

September/October - Lamb shoulder braised with onion, fennel, and citrus. Served with house dill tzatziki sauce, pita bread, red onion salad with mint. INCLUDES ALL 5 COURSES

November/December - Marinated then roasted quail w/ sweet plum glaze, slow roasted pearl onions, winter citrus salad.

12-14 ounces of succulent ribeye. Slow roasted to medium rare and rubbed with a house blend of spices. Served with herb roasted potatoes, seasonal vegetables and a side of au jus. Horseradish cream upon request. INCLUDES ALL 5 COURSES

January/August - Cedar plank salmon w/ Lemon risotto, squash, Prosecco beurre blanc. INCLUDES ALL 5 COURSES

Herb Roasted Hen w/ Romesco, pickled red onions, roasted fingerlings finished with parmesan and parsley. Seasonal vegetables. (Contains Nuts) INCLUDES ALL 5 COURSES

Grilled slice of eggplant rolled with quinoa, feta cheese, fire roasted red peppers, cherry tomatoes and herbs . Served over a tomato and white wine pan sauce, pesto drizzle and a parmesan crisp. (Vegan Option Available) INCLUDES ALL 5 COURSES

Vermont White Cheese Traditional Macaroni and Cheese baked in a 3 cheese sauce. Topped with a crispy panko breading . Garnished with basil, fire roasted cherry tomato and pesto. INCLUDES ALL 5 COURSES