Upcoming Entrées

Chef's Notes



A brief note from me for all of you who ask about our beef products. I buy only U.S.D.A.  Filet Mignon and  New York Steak. The veal we use is free range and I use only the loin for all of our veal preparations, such as Bone in Veal Loin.

When planning our 7 course pre-fixe menu I realize that not everyone on any given day wants “let’s say Beef Wellington!" Therefore, I plan a fresh fish alternate to the featured main course, which you may choose that evening. If Lamb, Veal or Duck is the featured main course we always offer two alternates, a beef and a fish for you to select from.
 
Special dietary needs.

Let us know of any allergies or dietary needs when booking your reservation. Please keep in mind that we prepare a 7 course prix-fixe menu, but with advance notice the chefs can make substitutions.    

Please remember when you are looking at the upcoming menu choices and see Veal or  Lamb there will be a fresh fish and a prime beef main course offered that evening from which you may select.
 
Please feel free to visit the kitchen during intermission to ask cooking and food questions.

Chef, Mike Philippi