Tonight's Features


May 18th

Dinner Special

Stone Ranch Wagyu Ribeye Au Poivre – Seventeen ounce local fresh premium Wagyu ribeye pepper crusted then char-broiled. Served with roasted garlic mashed potatoes, asparagus, red onion and fired roasted tomatoes then finished in a brown butter, cognac cream sauce. $53.75

Tasmanian Sweet Crab Linguine – Sweet crab meat sautéed with fresh asparagus, zucchini, red onion and bell peppers in a zesty white wine tomato basil sauce. Tossed with in house linguine then topped with asiago cheese. $26.75  

Vegetarian Special

Grilled Eggplant Parmesan – Thick cut medallions of eggplant marinated in a basil balsamic vinaigrette then char-broiled. Layered with fresh grated parmesan then topped with our marinara and mozzarella then oven roasted. Served on a bed of house made linguine with sautéed asparagus, mushroom and fire roasted tomatoes. $21.75

Featured Wines

Red Wine – Cabernet Franc, Quady North, Applegate Valley, Southern Oregon, 2014. Notes of coffee, black cherries, and ancho chili. Showing big, rich and ripe, stewed fruit. Full body. Great balance. Savory herb and a bit of spicy pepper.  $11.00

Red Wine – Zinfandel, The Seven Deadly Zins, Lodi, Michael David, 2016. Savory pepper and grilled beef aromas, with its rich berry and ripe plum fl­avors. Firm tannins interlacing with ripeness and spiciness to keep it balanced. $8.00

White Wine – White Blend, Pine Ridge, California, 2017. Honeyed citrus fruit of Chenin Blanc with the plush body, soft floral and juicy peach notes of Viognier for a lush, versatile and delicious wine. $7.50

Cocktail Feature

The Bees Knees- Your choice of gin shaken cold with honey simple syrup and fresh lemon.