Dinner
PAN SEARED DAY BOAT SCALLOPS
WHITE TRUFFLE VINAIGRETTE, HOUSE SMOKED BACON, ROASTED BRUSSELS SPROUTS, PARSNIP PUREE
27
BUTTERNUT SQUASH RAVIOLI
BROWN BUTTER, SPINACH, SAGE, MUSHROOMS, AMARETTO FOAM
18
LINGUINI BOLOGNESE
HOUSEMADE LINGUINI, TRADITIONAL MEAT SAUCE, RICOTTA, PARMESAN
18
PAN SEARED GROUPER
EGGPLANT, FINGERLING POTATOES, GRAPEFRUIT, OYSTER MUSHROOMS, SUNFLOWER SPROUTS
26
WOOD ROASTED TENDERLOIN
SOUR CREAM & ONION YUKONS, BUTTER ROASTED RAINBOW CAULIFLOWER, CARROT PUREE,
BRANDY-PEPPERCORN SAUCE
28
WOOD ROASTED PORK CHOP
FARRO “RISOTTO”, ROASTED BEETS, HUCKLEBERRY JUS
22
CAST IRON DUCK BREAST
SWEET POTATOES, SUNCHOKES, HAZELNUTS, CRANBERRY JUS
26
SHRIMP AND GRITS
HOUSE CURED TASSO HAM, OVEN ROASTED TOMATOES, WHITE CHEDDAR GRITS
16
WOOD ROASTED NIMAN RANCH RIBEYE
SWISS CHARD, MUSHROOMS, CARAMELIZED ONIONS, POTATO PAVÈ, RED WINE JUS
31
AVA BURGER
SHARP CHEDDAR, HOUSEMADE BUN, HAND CUT FRIES
12
CHEF’S FIVE COURSE TASTING $45 per person
ADD WINE $25