February to June 13, 2019*
Three Courses - soup or salad, entrée & dessert
$32 per person (plus tax & tip)
*(Excludes holiday periods, including Feb 17, Apr 21, May 12 and May 26)
Our culinary team invites the community to enjoy dishes that are in keeping with the seasons and all elements made in house. Chef Donovan puts an emphasis on flavor and simplicity with the intent to showcase the quality product provided by our farmer, rancher, and fisherman suppliers.