Chef’s Three Course Your Choice Of Roasted Beet Salad or Spanish Croquettes Grilled Pork Chop or Roasted Chicken Chocolate Mousse or Ice Cream 45 Optional Pairings Wine Pairing 30 Cocktail Pairing Whisk(e)y Pairing To Start or to Share Fried Spanish Croquettes potato, alpine cheddar, pea, roasted tomato chili sauce 14 Sauteed Prawns argentina wild red prawns, avocado cream, cucumber salad, chili oil 19 Beef Striploin Carpaccio caesar dressing, manchego, capers, parsley, lemon 18 add crostinis 3 classic fries crispy fries, spicy mayonaisse 10 Roasted Beet Salad goat cheese croquette, sherry dressing, puffed grains, herb salad 16 All to yourself Roasted Chicken chicken breast, polenta, mushroom sauce 30 Grilled Pork Chop Berryman Brothers pork, sweet potato puree, onions, light pork jus 33 Crispy Skin Steelhead Trout Kutera Farm steelhead trout, ricotta gnocchi, tomato salsa 34 Angus Beef Flank Steak 6 oz. flank steak, roasted fingerling potatoes, red wine jus, 6 oz. 38 Squash Ravioli house made ravioli, ricotta, parmesan, basil 23 cheese & charcuterie big boy cheese board All the cheeses, charcuterie and accoutrements 60 Clive’s Board chef’s selection of two cheese and two charcuterie with accoutrements 28 Just Cheese chef’s selection of three cheeses with accoutrements 22 house jelly 2 Olives 3 grainy mustard 2 the sweeter side of life Black Forest Chocolate and Cherry Mousse 9 Frozen Custard Sundae berry coulis, honey powder, pistachios, chantilly 9 Grilled Prawns Angus Striploin Vegetarian Market Select