~Starters

Thick-cut truffle fries - Parmigiano Reggiano, herbs Shrimp and grits - corn, creamy lemon sauce Spicy black bean hash bacon, chorizo, bell peppers, corn, sour cream, tortilla chips Truffled mac n cheese english peas, toasted breadcrumbs Seared scallops brown butter and sage, garlic pure, bacon

6 10 9 10 13

~Soups and Salads

Gazpacho cucumber, avocado, cilantro Mixed green salad artisan salad mix, apple, candied walnuts, goat cheese, apple vinaigrette Classic Caesar salad herb butter croutons, Parmigiano Reggiano

9 9 11

~Mains
Roasted chicken breast free-range airline chicken breast, honey and garlic glazed root vegetables, potato pure, chicken jus Pan-seared salmon wild Alaskan King salmon, fennel and orange salad, orange beurre blanc, seasonal vegetable Fillet mignon 6 oz. fillet, balsamic potato pure, wilted spinach, hotel butter Meatloaf burger lb. certified angus beef patty, arugula, tomato jam, in-house made brioche bun, fries or salad Pulled chicken sandwich sweet and spicy sauce, citrus coleslaw, in-house made brioche bun, fries or salad Flank steak salad arugula, red onion, cucumber, almonds, balsamic vinaigrette 22 24 28 16 15 17 13

~10 Flat Bread

Caprese fresh mozzarella, sliced tomato, basil, olive oil Prosciutto prosciutto di Parma, arugula, balsamic reduction Bacon red onion marmalade, mont chevre goat cheese, pine nuts Cheese mozzarella, provolone, gruyere Pepperoni aged, thick-cut pepperoni

~Desserts

Pavlova Kiwi, cherries, raspberries, pink guava chantilly, caramel Olive Oil Panna Cotta Bernardi family olive oil, lemon basil shortbread, mixed berry sorbet, strawberry coulis, olive oil powder. Chefs Artisan Confections Cashew Snickers bar, peppermint patty, pecan joy Zeppoli Ricotta fritters with chocolate, mixed berry compote and cajeta

10 10 10 10

Happy Hour from 4- 6pm, at our Wine Bar

For reservations or to place an order, please call 530-546-4281
18% gratuity will be added to parties of 6 or more

Open Wednesday - Sunday Casual attire welcomed

Executive Chef, Ana Bryan Pastry Chef, David Meade