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This Week's Chef Selections
Our Chef Selections for the week. Delicious and here for a limited time.
Appetizers
Shrimp Cocktail
Traditional Cocktail Sauce, Lemon 19
Oysters Rockefeller
Spinach, Focaccia Bread Crumb, White Truffle Aioli 22
Butternut Squash Bisque
Candied Pecan, Chili Oil 12
Winter Salad, Cranberry
Apples, Pomegranate, Candied Pecan, Heb Chevre, Champagne Vinaigrette 14
Entrees
Local Triple Tail
Bok Choy, Pomme Puree, Caviar Creme 52
Chicken & Truffle Mac n Cheese
Cavatappi, VT Cheddar Sauce, Black Truffle 39
* CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. A 20% GRATUITY WILL BE APPLIED TO PARTIES OF 8 OR MORE GUESTS. WE APPLY A PRICE ADJUSTMENT ON NON-CASH TRANSACTIONS THAT IS NOT GREATER THAN OUR COST OF ACCEPTANCE.
Brix in Pictures: A Visual Journey of Our Best Dishes
Venison with Apple, Butternut Squash, Mushrooms, and Prosciutto
* CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. A 20% GRATUITY WILL BE APPLIED TO PARTIES OF 8 OR MORE GUESTS. A 3% CARD PROCESSING FEE IS APPLIED TO ALL CARD PURCHASES.
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