Daily features February 23rd


Seared Ahi Tuna Tostada with blood orange fennel relish and scallion cream cheese


Butchers Choice

Thai Chili peanut glazed Baby Back Ribs served with sweet potato banana pancakes and seaweed salad, finished with lotus root and crème fraiche


Phish Monger

Grilled Shrimp, Sea Scallops, fried Calamari and Crab stuffed Crab shell served over linguini tossed with red onions, spinach and roma tomatoes in a fresh basil cream sauce with lemon caper aioli