- Lightly Smoked, Champagne Poached Oysters with Daikon Radish Salad and Ginger Lime Dressing offers a new twist….$16.
- Slow Roasted Hawaiian Swordfish with Kalamata Olive Crust, Roasted Heirloom tomatoes and Balsamic Reduction is offered at Lunch ($24) and Dinner ($33).
- Herb Grilled Missouri Venison Tenderloin with Roasted Shallot Demi Glace and Sauteed Chanterelles is today’s game and is available at Dinner…$45.
The chef’s taking advantage of peak Peach and Blackberry season with Peach and Blackberry Baked Alaska, rum flamed and delicious!
The sunsets have been awesome this week and the deck temperature is perfect! Hope you’re enjoying this amazing weather too.