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UPGRADED ENTRéES

√ CASSOULET $16
A hearty Northern white bean and
mirepoix stew topped with crispy
confit duck leg and thigh, smoked
French sausage, and sous-vide/pan-seared
crispy pork belly, served with Chef’s
choice of seasonal vegetable
b Meiomi, Chardonnay – Sonoma, California

√ STUFFED CHICKEN ROULADE &
WILD MUSHROOM RISOTTO $14
Baked boneless chicken breast stuffed with spinach and prosciutto,
sliced and served over wild mushroom risotto with a creamy
Boursin cheese sauce, served with Chef’s choice of seasonal vegetable
b Caposaldo, Pinot Grigio – Delle Venezie, Italy

√ 16 OZ RIBEYE STEAK* $20
A boneless grilled prime-grade cut of ribeye steak, served with
dauphinoise potatoes and Chef’s choice of seasonal vegetable
b The Crusher, Petite Sirah – Napa, California

CEDAR PECAN-CRUSTED RAINBOW TROUT $14
Pecan and herb crusted rainbow trout, oven roasted on cedar planks with
a side of brandy cream sauce, served with wild rice pilaf and Chef’s choice
of seasonal vegetable
b Consentino “The Zin”, Zinfandel – Lodi, California

ENTRéE add-ons

Grilled Salmon $9 Sautéed Mushrooms $4
Grilled Shrimp $7 Grilled Vegetables $4
Grilled Chicken $6 Grilled Asparagus $4

ˆ Choice of One Included Entrée
b Indicates a Suggested Wine Pairing
√ Indicates a selection that can be prepared gluten-free
* Eating undercooked foods increases your chance of foodborne illness