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Standing Rib Roast

Amuse Bouche

Beef Tartare with Pickled Vegetable Slaw Garlic Parmesan Crostini

First Course

Butter Wedge Salad with Shaved Shallot, Cured Pork, Summer Beans and Lemon Vinaigrette Shaved Tillamook Cheddar

Second Course

Monkfish, Asparagus Hash, Thermidor Sauce

Main Course

Butcher’s Board with Cuts of Lamb, Beef & Poultry
Accompanied by Duchess Potato, Roasted Mushrooms, Creamed Spinach & Select Sauces


Gran Marnier Creme Brulee 

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