About the Menus

With every season change, Chef Denis Whitton is presented with the opportunity to create a menu using the freshest produce and ingredients that bring with it. In the fall/winter, come and experience his Wild Game and Wine Dinner, offering delicacies as Braised Buffalo Short Rib Bourguignon and Pan Seared Elk Medallions paired with wine from selected regions of France. In the Spring/Summer, Chef Denis highlights the freshest seafood around, from the Screaming Oysters to the ever so popular Surf & Turf.

Weekly Specials

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