*Consuming raw or undercooked foods may increase the risk of food-borne illness.

PLEASE INFORM YOUR SERVER OF ANY FOOD ALLERGIES.

A charge of $5 will be applied to all split entrées.

Menu subject to change during special events.

Executive Chef

JON EXUM

Chef de Cuisine

JESS PARKER

Kitchen Manager

SCOTT FINN

Pastry Chef

AMY ROBERTS