Menu items are prepared by our highly acclaimed culinary staff, who work together to achieve the highest standards in the industry.

Our staff puts a creative, contemporary twist on old classics and adds a modern flavoring to new exciting dishes.

Each Dinner is accompanied by an Amuse-bouche this is not to be confused with hors d'oeuvre.  Amuse-bouche is different from appetizers in that they are not ordered from a menu by patrons, but are done to the chef's selection alone. It gives you an idea of the chef's approach to cooking and the restaurant's attention to your appetite.  These are served as an excitement of taste buds both to prepare the guest for the meal and to offer a glimpse into the chef's approach to cooking.

Intermezzo which means in between the work is a small dish to be consumed between courses, rejuvenating the palate and prepping it for the rest of the meal.  Also known as palate cleansers, intermezzi tend to be treats that are usually flavored with fruit, especially highly acidic citrus.  While the fat and salt of previous courses dampen your taste buds, acidity perks them up. So to follow a couple of savory courses with a spoonful of lemon is like hitting a “reset” button on your tongue.