DINNER MENU
Chef/Owner Wendy Brucker's menu relies on what is seasonal, local and fresh, using mostly organic produce, sustainably caught fish and naturally raised meats and poultry. The menu changes every three weeks in order to take advantage of the seasons. Wendy uses individual farms and ranchers as much as possible and shops daily at local markets for the best available produce. Her dishes strike a balance of unique pairings and deconstructions of traditional pairings with distinctive tastes. her menus have a sense of balance and unity. Though menus change often, the portabella mushroom fritters, caesar salad and hot fudge sundae are always available.
Please click on the following link to download a PDF of our current menu.
