CHEF’S BAR SPECIAL:: Sautéed Veal Sweetbread and Broiled PEI Oysters, Shiitake Mushroom Polenta, Arugula, and a Sun Dried Tomato Vinaigrette, 15

APPETIZER SPECIAL:: Italian Greens with a Tomato Basil Sauce on Thick Cut Crostini topped with Parmesan, 13

ENTREE SPECIAL:: Grilled Aged Ribeye Salad, Bone Marrow Butter, Chimichurri, Roasted Red Peppers, and Grilled Eggplant over Arugula, Avocado Dressing, 33