Chef: Stephen Franks, Chef & Co-Owner

First Course

Crepes St. Jaques

Seared scallops in a rich and creamy mushroom sauce, wrapped in a crepe

Second Course

King Crab Salad

creamy avocado, bright grapefruit, & sweet mango

Entree Course

Lamb Four Ways

seared with truffle butter & parmesan cheese // braised lamb pot pie // maple glazed bbq ribs // lamb popover

Dessert Course

Pear Tart Flambeed Almondine

Please note that the menu may be subject to slight changes. As always let your server know of any dietary restrictions or food allergies, as most can be accomodated.

First Chef's Table? Click here to see what to expect.