dinner menu

Seared Sea Scallop avocado mousse, dried strawberries, speck, champagne vinaigrette $12

Watermelon Three Ways Rock Hill Creamery feta, fresh herbs, aged balsamic, cumin-lime vinaigrette $11

Artisan Free Range Foie Gras local fruit selection, brioche French toast $17

Grilled Quail fresh corn polenta, local cherry barbecue sauce $13

Golden Beet Carpaccio red beet gelée, crumbled Spanish blue cheese, pistachio cracker, grapefruit vinaigrette, fresh horseradish $10

Sundance Salad mixed greens, herbed goat cheese, plumped currants, candied pecans, house vinaigrette $9

Spanish Panzanella Salad smoked heirloom tomatoes, manchego, Spanish “migas” crouton, sherry vinegar, Alianzia olive oil $12

Crab and Butter Lettuce Salad blue crab, sesame, red onions, dashi vinaigrette $13

Pan Seared Arctic Char fried green tomato, gazpacho relish, roasted yellow tomato puree $32

Buffalo Tenderloin goat cheese-potato soufflé, squash blossoms, baby squash, bercy butter $42

Hand Rolled Herbed Gnocchi Jacob's Cove heirloom tomatoes, fresh basil, shaved manchengo cheese, Alanzia olive oil $28

Pan Roasted Halibut Fiore Sardo risotto, ratatouille, roasted tomato-basil vinaigrette $34

Free Range Chicken “Arroz con Pollo” crispy paella rice, confit of leg, fresh peas, carrots, fava beans, chicken jus $28

Wagyu Hangar Steak crispy fingerling potatoes, exotic mushrooms, truffled red wine jus $38

Tree Room Pepper Steak buttermilk mashed potatoes, spinach, mango chutney $40

 

Chef Jesse Moreno

 

A 19% gratuity will be added to parties of five or more.
$15 Split Plate Charge on Entrees