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Pancake skewers with bacon lardons and fig & maple glaze. Fluffy buttermilk pancakes stacked with crisp bacon lardons, glazed in a warm fig and Vermont maple reduction. A tribute to the northeastern morning table featuring Maine’s wild blueberries and maple syrup in a cozy, campfire-inspired dish.

Southern-fried chicken on a malted waffle, finished with gold bourbon-infused maple syrup and smoked salt. Celebrating Georgia’s legendary fried chicken culture and the Dahlonega Gold Rush heritage.

Poached eggs over lobster and toast points with Champagne Hollandaise Foam. Inspired by New England’s coastal bounty and rich brunch traditions centered on fresh Atlantic lobster.

Whipped avocado mash, poached egg, pickled shallots, marinated grape tomatoes, and pine nut dust on toasted bread. Inspired by Colorado’s love for fresh mountain produce and vibrant, health-conscious cuisine.

Brioche French toast topped with brûléed bananas, vanilla bean crème glaze, and warm stone fruit compote. Showcasing California’s Central Valley stone fruit orchards and vibrant farm-to-table culture.

Truffle scrambled eggs, Vermont maple bacon, sausage links, and Toasted Bread Points. Highlighting Vermont’s artisanal breakfast culture and world-renowned maple products.

Bacon, egg and cheese sandwich with rosemary Parmesan potatoes. A homage to New York’s iconic deli breakfasts and bodega culture.

Strip steak with eggs, demi-glace, and toast points. Celebrating Texas’s ranching heritage and bold, hearty breakfast traditions.

Frisée, arugula, walnuts, Bloody Mary vinaigrette, caramelized bacon, and poached egg. Reflecting Louisiana’s bold flavors and classic Cajun-inspired ingredients.

Marinated chicken breasts with asparagus in Pinot Noir mushroom sauce over purple potato purée. Celebrating Oregon’s rich wine country and farm-to-table cuisine style.

Lavender honey butter-glazed chicken with rosemary fingerling potatoes, white truffle oil, and Parmesan. Showcasing Wyoming’s free-range poultry and local herbs.

USDA Prime beef from Double R Ranch topped with bacon, farm egg, red onion pickles, secret sauce, chives, and American cheese on brioche. A tribute to Midwest beef excellence and hearty, flavorful toppings.

Duck confit hash with heirloom tomatoes, frisée, and black garlic aioli. Highlighting Oregon’s famed Willamette Valley duck and heirloom produce.

Golden roasted potatoes with rosemary and Parmesan. Celebrating Idaho’s position as America’s leading potato producer.

Two eggs any style. Honoring Iowa’s role as a major egg producer in the heartland.

Thick-cut maple-glazed or applewood smoked bacon. Paying homage to Kentucky’s longstanding pork smoking traditions.

Sage-spiced pork sausage with cracked black pepper. Reflecting Tennessee’s heritage in slow-smoked and well-seasoned sausage.

Strawberries, pineapple, melon, pears, blueberries, and blood orange. Highlighting Florida’s diverse citrus and tropical fruit agriculture.

Vanilla, Hazelnut, Mocha, Caramel, Strawberry

Light, fizzy, and fruit-forward – perfect for sipping and sharing.

Sweet, bold layers of a beachside classic, martini-style.

A silky-smooth twist on a breakfast classic.

Light, lively, and made for the long haul.

A vibrant sip that captures the essence of summer.

Like sunshine in a glass.

A nostalgic dessert, reimagined in a glass.

A desert-inspired refresher with floral finesse.

Brunch’s boldest mix, fully loaded and fired up.

Tropical spirit with a nutty spark.

The Bloody goes south — and smokes the competition.

Mini tartlets filled with slow-roasted pork, ham, Swiss, and pickles, topped with guava-mustard aioli. A bite-sized tribute to the Cuban sandwich, a staple born in the heart of Tampa and infused with tropical flair from Florida's native guava.

Created By Long Island's Best Soup Maestro Chef Pedro Hernandez. Smooth tropical bisque of ripe papaya, ginger, and coconut milk. Inspired by the global flavors found in Orlando’s international food scene and the tropical fruits abundant in South Florida.

Roasted sweet plantains and black beans over baby greens, finished with mango-lime aioli. A reflection of the Caribbean and Latin American influence that flavors Florida’s coastal cuisine.

Slow-cooked citrus-garlic pork ragu over house-made pappardelle pasta. This dish fuses Italian craftsmanship with the zesty, citrus-driven flavors of traditional Cuban mojo, found throughout the Keys.

Smoked Wagyu strip steak glazed with coconut demi-glace, served with brussel sprout, apple cranberry salad. A whimsical nod to Florida’s most iconic theme park, blending rich local beef with the tropical sweetness of Key lime and coconut.

Seared papaya-marinated chicken breast served with zesty cilantro rice and a velvety black bean purée. Papaya, lime, and black beans pay tribute to the oldest city’s fusion of Spanish, Caribbean, and native flavors.

Grilled mojo-marinated chicken burger topped with mango salsa and a swirl of strawberry-pina colada aioli. This burger captures the tropical vibe and bold colors of Florida’s Gulf Coast and beachside cuisine.

Guava-infused bourbon and guava purée, spiced with mole, garnished with charred lime. Tropical, bold, and unapologetically vibrant, this cocktail reflects the heat and heart of Miami’s Cuban-American culture.

Kiwi lime–infused vodka, blood orange, Florida sugarcane syrup, and orange bitters, with a torched orange wheel and a salt-sugar rim. Infused with Key lime and native citrus, this cocktail channels the breezy, laid-back essence of the Florida Keys’ tropical hammocks.

Appetizer, soup and salad included with a choice of entrée followed by cheesecake or carrot cake.

Mini tartlets filled with slow-roasted pork, ham, Swiss, and pickles, topped with guava-mustard aioli. A bite-sized tribute to the Cuban sandwich, a staple born in the heart of Tampa and infused with tropical flair from Florida's native guava.

Created By Long Island's Best Soup Maestro Chef Pedro Hernandez. Smooth tropical bisque of ripe papaya, ginger, and coconut milk. Inspired by the global flavors found in Orlando’s international food scene and the tropical fruits abundant in South Florida.

Roasted sweet plantains and black beans over baby greens, finished with mango-lime aioli. A reflection of the Caribbean and Latin American influence that flavors Florida’s coastal cuisine.

Slow-cooked citrus-garlic pork ragu over house-made pappardelle pasta. This dish fuses Italian craftsmanship with the zesty, citrus-driven flavors of traditional Cuban mojo, found throughout the Keys.

Smoked Wagyu strip steak glazed with coconut demi-glace, served with brussel sprout, apple cranberry salad. A whimsical nod to Florida’s most iconic theme park, blending rich local beef with the tropical sweetness of Key lime and coconut.

Seared papaya-marinated chicken breast served with zesty cilantro rice and a velvety black bean purée. Papaya, lime, and black beans pay tribute to the oldest city’s fusion of Spanish, Caribbean, and native flavors.

Grilled mojo-marinated chicken burger topped with mango salsa and a swirl of strawberry-pina colada aioli. This burger captures the tropical vibe and bold colors of Florida’s Gulf Coast and beachside cuisine.

Guava-infused bourbon and guava purée, spiced with mole, garnished with charred lime. Tropical, bold, and unapologetically vibrant, this cocktail reflects the heat and heart of Miami’s Cuban-American culture.

Kiwi lime–infused vodka, blood orange, Florida sugarcane syrup, and orange bitters, with a torched orange wheel and a salt-sugar rim. Infused with Key lime and native citrus, this cocktail channels the breezy, laid-back essence of the Florida Keys’ tropical hammocks.

Appetizer, soup and salad included with a choice of entrée followed by cheesecake or carrot cake.

Eight wings served with homemade blue cheese, celery, and your choice of wing sauce. A quintessential American dish originating from Buffalo, New York, renowned for its spicy and tangy flavors that have become a staple of American pub cuisine. - Bacon Horseradish, Buffalo, Maple Chipotle or Chili Lime

Thick-cut applewood bacon, brown sugar, maple syrup, sea salt, black pepper. An ode to Vermont’s maple syrup production, elevating classic bacon with sweet and savory flavors.

Fried Brussels sprouts and pineapple wedges, fresh lime juice, chili powder, and sea salt. This dish embodies elements of Hawaiian cuisine by incorporating grilled pineapple—a staple in Hawaiian dishes—and bright citrus flavors reminiscent of traditional island seasonings.

Creamy spinach dip with artichoke hearts served with parmesan pita chips in an artisan bread bowl. A sweet Southwestern spin on a classic.

Steamed mussels in a rich, spiced broth with Cajun seasoning, white wine, garlic, onions, bell peppers, and corn, with a touch of hot sauce. Garnished with fresh parsley and served with pita for dipping. This dish captures the bold, vibrant flavors of New Orleans, inspired by the city’s signature Cajun and Creole seafood traditions.

Fried goat cheese, pickled corn relish basil pesto. This dish celebrates American cuisine by combining crispy, creamy cheese with tangy, pickled corn—a nod to regional preservation methods—and fresh basil, highlighting the country’s diverse culinary influences.

Seared tuna glazed with a rich maple-soy reduction, elegantly served on crispy wontons and topped with a refreshing pomegranate mango salsa, featuring diced pears, ripe mango, red onion, and cilantro for a perfect blend of sweet and savory flavors. This dish highlights the vibrant seafood culture of Hawaii, where fresh tuna is a celebrated staple of island cuisine.

Grilled corn on the cob, artfully skewered and brushed with a zesty lime-infused truffle oil. Topped with crumbled aged goat, a drizzle of smoky chipotle aioli, and a sprinkle of pickled jalapeños for a kick. Finished with fresh microgreens and a hint of cilantro. This dish embodies California’s vibrant culinary scene, showcasing a fusion of flavors and fresh, locally sourced ingredients that celebrate the state’s diverse food.

Tender mushroom caps filled with a savory blend of herb-infused cream cheese, then breaded in seasoned panko breadcrumbs and baked to golden perfection. Served with a side of homemade ranch dressing for dipping. Inspired by the Mushroom Capital of the World, Kennett Square, Pennsylvania.

Creamy soup made with intense Maine lobster chunks, aromatic vegetables, and a hint of sherry, served with a dollop of cream. A quintessential dish from Maine, celebrated for its abundant lobster fisheries and culinary expertise in crafting rich, seafood-centric soups that epitomize traditional American coastal cuisine.

Mixed greens, cucumber, red onion, tomato, with a side of our rose petal vinaigrette. A tribute to the quintessential American salad, this dish celebrates the country’s rich agricultural heritage, featuring a vibrant medley of fresh, locally sourced ingredients, each element reflects the bounty of American farms and gardens.

Pears fresh apples, blood oranges, toasted pistachios, and microgreens, tossed in chestnut pineland vinaigrette with rosemary-infused olive oil. Inspired by the region’s abundant pear and apple harvests, this dish celebrates the vibrant, seasonal flavors of Washington.

Mesclun greens, fresh pears, pomegranate seeds, goat cheese, pickled red onions tossed in our homemade lavender honey vinaigrette topped with pecan chicken. Celebrating the agricultural abundance of Oregon, known for its juicy peaches and pecan orchards.

A vibrant salad featuring nutty quinoa and tender arugula, tossed cranberries chickpeas and roasted butternut squash, all drizzled in a house-made cranberry vinaigrette. Topped with crumbled goat cheese from local dairies and toasted almonds. This dish celebrates Montana’s bountiful harvests, offering a perfect balance of flavors and textures that reflect the region’s culinary spirit.

Pastrami, mustard on marbled rye. An iconic deli sandwich inspired by New York’s Jewish culture, featuring thinly sliced pastrami and tangy mustard.

Pulled pork, homemade coleslaw, fried onion straws, spicy Carolina mustard, and melted pepper jack cheese served on Texas toast. Paying homage to North Carolina’s barbecue tradition, known for its vinegar-based sauces and slow-cooked pork.

Filet mignon strips grilled and smothered with a smoked gouda provolone cheese sauce, sautéed onions, and bell peppers on toasted bread. This gourmet twist on the classic Philly cheesesteak celebrates American cuisine.

BBQ brisket, melted cheddar, and panko-breaded fried red onions topped with a horseradish aioli. Served on Texas toast. A Southern-inspired dish showcasing the bold flavors of South Carolina barbecue, featuring tender brisket and zesty horseradish.

Buttermilk fried chicken smothered in fiery Nashville hot sauce, topped with tangy coleslaw, and served on a brioche bun with zesty comeback sauce. Embodying the bold and spicy flavors that define Nashville’s culinary heritage.

Grilled Portobello mushrooms topped with goat cheese, arugula, and basil pesto, served on a toasted artisan bun. Served with sweet potato fries and a marshmallow dipping sauce. This sandwich highlights the fresh, earthy flavors of locally grown mushrooms from Oregon’s Willamette Valley, a region known for its ideal growing conditions.

St. Louis ribs, brisket, pulled pork served with cornbread, and coleslaw. A barbecue feast highlighting the best of American barbecue, featuring a variety of smoked meats and classic sides.

Two juicy marinated chicken breasts topped with asparagus, sautéed in a decadent pinot noir wine mushroom sauce. Served over a bed of creamy purple potato purée. A delightful dish celebrating Oregon’s rich wine culture, showcasing the fusion of flavors that define American cuisine.

A hearty roasted cauliflower steak topped with smoky chipotle crema and a Parmesan-herb bread crumb crust. Served alongside a velvety purple potato purée. This dish highlights Michigan’s agricultural prowess, where the state’s cooler climate fosters the growth of high-quality cauliflower.

Bone and three quarters of in-house smoked St. Louis BBQ ribs served with cornbread, homemade French fries, and coleslaw. Celebrating the rich tradition of American barbecue.

Experience the finest USDA Prime meat from the world-famous Double R Ranch, known for producing some of the highest quality lamb in the world dijon herb crust, served with roasted butternut squash and brussels sprouts, finished with a rich fig jam. This dish masterfully balances savory and sweet, showcasing Colorado’s renowned pasture-raised lamb.

Roasted salmon glazed with brown sugar and mustard, served with couscous and baked sweet potatoes. Inspired by the Pacific Northwest’s seafood traditions and seasonal local produce.

Enjoy a creamy dish featuring tender Maine lobster chunks in a rich smoked Gouda cheese sauce topped with seasoned bread crumbs, baked to perfection. Served with a warm artisan bread bowl. Celebrating Maine’s coastal bounty and artisanal culinary traditions.

Baked sea bass with a sweet and crunchy maple walnut crust, complemented by a tangy honey dijon sauce. Served alongside a medley of spicy roasted butternut squash. This dish celebrates Montana cuisine by showcasing locally sourced ingredients and the region’s rich agricultural heritage.

Plump Alaskan shrimp and mussels are paired with fresh tagliatelle in a spicy Cajun garlic and white wine sauce, enriched with cream, lemon zest, and fresh tarragon. This dish draws inspiration from Louisiana’s rich culinary traditions, where bold flavors and seafood are celebrated in every bite.

Chicken breast glazed with a rich lavender-infused honey butter sauce, with roasted garlic, fresh thyme, and a splash of bourbon. Paired with crispy fingerling potatoes tossed in rosemary and finished with a delicate drizzle of white truffle oil and freshly grated Parmesan. This dish celebrates Wyoming’s local bounty, from its rich, free-range poultry to the state’s fresh herbs and produce.

Experience the finest USDA Prime meat from the world-famous Double R Ranch, known for producing some of the highest quality beef in the world topped with thick-cut bacon, farm egg, red onions, pickles, Road trip sauce, chopped chives, and American cheese, served on a brioche bun. A tribute to the hearty flavors of the Midwest, featuring indulgent toppings and premium beef.

Experience the finest USDA Prime meat from the world-famous Double R Ranch, known for producing some of the highest quality beef in the world, topped with bourbon-glazed bacon, Vermont maple syrup, smoked gouda mac and cheese, crispy on a toasted bun. A sweet and smoky delight that marries rich bourbon flavors with sweet maple syrup, giving you a taste of Kentucky with a hint of Vermont.

Experience the finest USDA Prime meat from the world-famous Double R Ranch, known for producing some of the highest quality beef in the world pepper-crusted burger, arugula topped with gorgonzola sauce served on a brioche bun. A gourmet twist on the classic burger inspired by the Pacific Northwest.

Experience the finest USDA Prime meat from the world-famous Double R Ranch, known for producing some of the highest quality beef in the world topped with pickled cherry relish, bacon jam, chipotle mayo, American cheese, served on a brioche bun. An eclectic creation influenced by the vibrant streets of Oregon, combining bold flavors and creative condiments.

Experience the finest USDA Prime meat from the world-famous Double R Ranch, known for producing some of the highest quality beef in the world. Originating from the fine dining establishments of New York City, the filet mignon embodies elegance and tenderness, symbolizing the sophistication of American cuisine.

Experience the finest USDA Prime meat from the world-famous Double R Ranch, known for producing some of the highest quality beef in the world. Reflecting the heartiness of the Midwest, the strip steak offers a robust and flavorful dining experience, emblematic of American beef tradition.

Mini tartlets filled with slow-roasted pork, ham, Swiss, and pickles, topped with guava-mustard aioli. A bite-sized tribute to the Cuban sandwich, a staple born in the heart of Tampa and infused with tropical flair from Florida's native guava.

Created By Long Island's Best Soup Maestro Chef Pedro Hernandez. Smooth tropical bisque of ripe papaya, ginger, and coconut milk. Inspired by the global flavors found in Orlando’s international food scene and the tropical fruits abundant in South Florida.

Roasted sweet plantains and black beans over baby greens, finished with mango-lime aioli. A reflection of the Caribbean and Latin American influence that flavors Florida’s coastal cuisine.

Slow-cooked citrus-garlic pork ragu over house-made pappardelle pasta. This dish fuses Italian craftsmanship with the zesty, citrus-driven flavors of traditional Cuban mojo, found throughout the Keys.

Smoked Wagyu strip steak glazed with coconut demi-glace, served with brussel sprout, apple cranberry salad. A whimsical nod to Florida’s most iconic theme park, blending rich local beef with the tropical sweetness of Key lime and coconut.

Seared papaya-marinated chicken breast served with zesty cilantro rice and a velvety black bean purée. Papaya, lime, and black beans pay tribute to the oldest city’s fusion of Spanish, Caribbean, and native flavors.

Grilled mojo-marinated chicken burger topped with mango salsa and a swirl of strawberry-pina colada aioli. This burger captures the tropical vibe and bold colors of Florida’s Gulf Coast and beachside cuisine.

Guava-infused bourbon and guava purée, spiced with mole, garnished with charred lime. Tropical, bold, and unapologetically vibrant, this cocktail reflects the heat and heart of Miami’s Cuban-American culture.

Kiwi lime–infused vodka, blood orange, Florida sugarcane syrup, and orange bitters, with a torched orange wheel and a salt-sugar rim. Infused with Key lime and native citrus, this cocktail channels the breezy, laid-back essence of the Florida Keys’ tropical hammocks.

Appetizer, soup and salad included with a choice of entrée followed by cheesecake or carrot cake.

Eight wings served with homemade blue cheese, celery, and your choice of wing sauce. A quintessential American dish originating from Buffalo, New York, renowned for its spicy and tangy flavors that have become a staple of American pub cuisine. - Bacon Horseradish, Buffalo, Maple Chipotle or Chili Lime

Thick-cut applewood bacon, brown sugar, maple syrup, sea salt, black pepper. An ode to Vermont’s maple syrup production, elevating classic bacon with sweet and savory flavors.

Fried Brussels sprouts and pineapple wedges, fresh lime juice, chili powder, and sea salt. This dish embodies elements of Hawaiian cuisine by incorporating grilled pineapple—a staple in Hawaiian dishes—and bright citrus flavors reminiscent of traditional island seasonings.

Creamy spinach dip with artichoke hearts served with parmesan pita chips in an artisan bread bowl. A sweet Southwestern spin on a classic.

Steamed mussels in a rich, spiced broth with Cajun seasoning, white wine, garlic, onions, bell peppers, and corn, with a touch of hot sauce. Garnished with fresh parsley and served with pita for dipping. This dish captures the bold, vibrant flavors of New Orleans, inspired by the city’s signature Cajun and Creole seafood traditions.

Fried goat cheese, pickled corn relish basil pesto. This dish celebrates American cuisine by combining crispy, creamy cheese with tangy, pickled corn—a nod to regional preservation methods—and fresh basil, highlighting the country’s diverse culinary influences.

Seared tuna glazed with a rich maple-soy reduction, elegantly served on crispy wontons and topped with a refreshing pomegranate mango salsa, featuring diced pears, ripe mango, red onion, and cilantro for a perfect blend of sweet and savory flavors. This dish highlights the vibrant seafood culture of Hawaii, where fresh tuna is a celebrated staple of island cuisine.

Grilled corn on the cob, artfully skewered and brushed with a zesty lime-infused truffle oil. Topped with crumbled aged goat, a drizzle of smoky chipotle aioli, and a sprinkle of pickled jalapeños for a kick. Finished with fresh microgreens and a hint of cilantro. This dish embodies California’s vibrant culinary scene, showcasing a fusion of flavors and fresh, locally sourced ingredients that celebrate the state’s diverse food.

Tender mushroom caps filled with a savory blend of herb-infused cream cheese, then breaded in seasoned panko breadcrumbs and baked to golden perfection. Served with a side of homemade ranch dressing for dipping. Inspired by the Mushroom Capital of the World, Kennett Square, Pennsylvania.

Creamy soup made with intense Maine lobster chunks, aromatic vegetables, and a hint of sherry, served with a dollop of cream. A quintessential dish from Maine, celebrated for its abundant lobster fisheries and culinary expertise in crafting rich, seafood-centric soups that epitomize traditional American coastal cuisine.

Mixed greens, cucumber, red onion, tomato, with a side of our rose petal vinaigrette. A tribute to the quintessential American salad, this dish celebrates the country’s rich agricultural heritage, featuring a vibrant medley of fresh, locally sourced ingredients, each element reflects the bounty of American farms and gardens.

Pears fresh apples, blood oranges, toasted pistachios, and microgreens, tossed in chestnut pineland vinaigrette with rosemary-infused olive oil. Inspired by the region’s abundant pear and apple harvests, this dish celebrates the vibrant, seasonal flavors of Washington.

Mesclun greens, fresh pears, pomegranate seeds, goat cheese, pickled red onions tossed in our homemade lavender honey vinaigrette topped with pecan chicken. Celebrating the agricultural abundance of Oregon, known for its juicy peaches and pecan orchards.

A vibrant salad featuring nutty quinoa and tender arugula, tossed cranberries chickpeas and roasted butternut squash, all drizzled in a house-made cranberry vinaigrette. Topped with crumbled goat cheese from local dairies and toasted almonds. This dish celebrates Montana’s bountiful harvests, offering a perfect balance of flavors and textures that reflect the region’s culinary spirit.

Pastrami, mustard on marbled rye. An iconic deli sandwich inspired by New York’s Jewish culture, featuring thinly sliced pastrami and tangy mustard.

Pulled pork, homemade coleslaw, fried onion straws, spicy Carolina mustard, and melted pepper jack cheese served on Texas toast. Paying homage to North Carolina’s barbecue tradition, known for its vinegar-based sauces and slow-cooked pork.

Filet mignon strips grilled and smothered with a smoked gouda provolone cheese sauce, sautéed onions, and bell peppers on toasted bread. This gourmet twist on the classic Philly cheesesteak celebrates American cuisine.

BBQ brisket, melted cheddar, and panko-breaded fried red onions topped with a horseradish aioli. Served on Texas toast. A Southern-inspired dish showcasing the bold flavors of South Carolina barbecue, featuring tender brisket and zesty horseradish.

Buttermilk fried chicken smothered in fiery Nashville hot sauce, topped with tangy coleslaw, and served on a brioche bun with zesty comeback sauce. Embodying the bold and spicy flavors that define Nashville’s culinary heritage.

Grilled Portobello mushrooms topped with goat cheese, arugula, and basil pesto, served on a toasted artisan bun. Served with sweet potato fries and a marshmallow dipping sauce. This sandwich highlights the fresh, earthy flavors of locally grown mushrooms from Oregon’s Willamette Valley, a region known for its ideal growing conditions.

St. Louis ribs, brisket, pulled pork served with cornbread, and coleslaw. A barbecue feast highlighting the best of American barbecue, featuring a variety of smoked meats and classic sides.

Two juicy marinated chicken breasts topped with asparagus, sautéed in a decadent pinot noir wine mushroom sauce. Served over a bed of creamy purple potato purée. A delightful dish celebrating Oregon’s rich wine culture, showcasing the fusion of flavors that define American cuisine.

A hearty roasted cauliflower steak topped with smoky chipotle crema and a Parmesan-herb bread crumb crust. Served alongside a velvety purple potato purée. This dish highlights Michigan’s agricultural prowess, where the state’s cooler climate fosters the growth of high-quality cauliflower.

Bone and three quarters of in-house smoked St. Louis BBQ ribs served with cornbread, homemade French fries, and coleslaw. Celebrating the rich tradition of American barbecue.

Experience the finest USDA Prime meat from the world-famous Double R Ranch, known for producing some of the highest quality lamb in the world dijon herb crust, served with roasted butternut squash and brussels sprouts, finished with a rich fig jam. This dish masterfully balances savory and sweet, showcasing Colorado’s renowned pasture-raised lamb.

Roasted salmon glazed with brown sugar and mustard, served with couscous and baked sweet potatoes. Inspired by the Pacific Northwest’s seafood traditions and seasonal local produce.

Enjoy a creamy dish featuring tender Maine lobster chunks in a rich smoked Gouda cheese sauce topped with seasoned bread crumbs, baked to perfection. Served with a warm artisan bread bowl. Celebrating Maine’s coastal bounty and artisanal culinary traditions.

Baked sea bass with a sweet and crunchy maple walnut crust, complemented by a tangy honey dijon sauce. Served alongside a medley of spicy roasted butternut squash. This dish celebrates Montana cuisine by showcasing locally sourced ingredients and the region’s rich agricultural heritage.

Plump Alaskan shrimp and mussels are paired with fresh tagliatelle in a spicy Cajun garlic and white wine sauce, enriched with cream, lemon zest, and fresh tarragon. This dish draws inspiration from Louisiana’s rich culinary traditions, where bold flavors and seafood are celebrated in every bite.

Chicken breast glazed with a rich lavender-infused honey butter sauce, with roasted garlic, fresh thyme, and a splash of bourbon. Paired with crispy fingerling potatoes tossed in rosemary and finished with a delicate drizzle of white truffle oil and freshly grated Parmesan. This dish celebrates Wyoming’s local bounty, from its rich, free-range poultry to the state’s fresh herbs and produce.

Experience the finest USDA Prime meat from the world-famous Double R Ranch, known for producing some of the highest quality beef in the world topped with thick-cut bacon, farm egg, red onions, pickles, Road trip sauce, chopped chives, and American cheese, served on a brioche bun. A tribute to the hearty flavors of the Midwest, featuring indulgent toppings and premium beef.

Experience the finest USDA Prime meat from the world-famous Double R Ranch, known for producing some of the highest quality beef in the world, topped with bourbon-glazed bacon, Vermont maple syrup, smoked gouda mac and cheese, crispy on a toasted bun. A sweet and smoky delight that marries rich bourbon flavors with sweet maple syrup, giving you a taste of Kentucky with a hint of Vermont.

Experience the finest USDA Prime meat from the world-famous Double R Ranch, known for producing some of the highest quality beef in the world pepper-crusted burger, arugula topped with gorgonzola sauce served on a brioche bun. A gourmet twist on the classic burger inspired by the Pacific Northwest.

Experience the finest USDA Prime meat from the world-famous Double R Ranch, known for producing some of the highest quality beef in the world topped with pickled cherry relish, bacon jam, chipotle mayo, American cheese, served on a brioche bun. An eclectic creation influenced by the vibrant streets of Oregon, combining bold flavors and creative condiments.

Experience the finest USDA Prime meat from the world-famous Double R Ranch, known for producing some of the highest quality beef in the world. Originating from the fine dining establishments of New York City, the filet mignon embodies elegance and tenderness, symbolizing the sophistication of American cuisine.

Experience the finest USDA Prime meat from the world-famous Double R Ranch, known for producing some of the highest quality beef in the world. Reflecting the heartiness of the Midwest, the strip steak offers a robust and flavorful dining experience, emblematic of American beef tradition.

Pancake skewers with bacon lardons and fig maple glaze. Fluffy buttermilk pancakes stacked with crisp bacon lardons, glazed in a warm fig and Vermont maple reduction. A tribute to the northeastern morning table featuring Maine’s wild blueberries and maple syrup in a cozy, campfire-inspired dish.

Southern-fried chicken on a malted waffle, finished with gold bourbon-infused maple syrup and smoked salt. Celebrating Georgia’s legendary fried chicken culture and the Dahlonega Gold Rush heritage.

Poached eggs over lobster and toast points with Champagne Hollandaise Foam. Inspired by New England’s coastal bounty and rich brunch traditions centered on fresh Atlantic lobster.

Whipped avocado mash, poached egg, pickled shallots, marinated grape tomatoes, and pine nut dust on toasted bread. Inspired by Colorado’s love for fresh mountain produce and vibrant, health-conscious cuisine.

Brioche French toast topped with brûléed bananas, vanilla bean crème glaze, and warm stone fruit compote. Showcasing California’s Central Valley stone fruit orchards and vibrant farm-to-table culture.

Truffle scrambled eggs, Vermont maple bacon, sausage links, and Toasted Bread Points. Highlighting Vermont’s artisanal breakfast culture and world-renowned maple products.

Bacon, egg and cheese sandwich with rosemary Parmesan potatoes. A homage to New York’s iconic deli breakfasts and bodega culture.

Strip steak with eggs, demi-glace, and toast points. Celebrating Texas’s ranching heritage and bold, hearty breakfast traditions.

Frisée, arugula, walnuts, Bloody Mary vinaigrette, caramelized bacon, and poached egg. Reflecting Louisiana’s bold flavors and classic Cajun-inspired ingredients.

Marinated chicken breasts with asparagus in Pinot Noir mushroom sauce over purple potato purée. Celebrating Oregon’s rich wine country and farm-to-table cuisine style.

Lavender honey butter-glazed chicken with rosemary fingerling potatoes, white truffle oil, and Parmesan. Showcasing Wyoming’s free-range poultry and local herbs.

USDA Prime beef from Double R Ranch topped with bacon, farm egg, red onion pickles, secret sauce, chives, and American cheese on brioche. A tribute to Midwest beef excellence and hearty, flavorful toppings.

Duck confit hash with heirloom tomatoes, frisée, and black garlic aioli. Highlighting Oregon’s famed Willamette Valley duck and heirloom produce.

Golden roasted potatoes with rosemary and Parmesan. Celebrating Idaho’s position as America’s leading potato producer.

Two eggs any style. Honoring Iowa’s role as a major egg producer in the heartland.

Thick-cut maple-glazed or applewood smoked bacon. Paying homage to Kentucky’s longstanding pork smoking traditions.

Sage-spiced pork sausage with cracked black pepper. Reflecting Tennessee’s heritage in slow-smoked and well-seasoned sausage.

Strawberries, pineapple, melon, pears, blueberries, and blood orange. Highlighting Florida’s diverse citrus and tropical fruit agriculture.

Vanilla, Hazelnut, Mocha, Caramel, Strawberry

Light, fizzy, and fruit-forward – perfect for sipping and sharing.

Sweet, bold layers of a beachside classic, martini-style.

A silky-smooth twist on a breakfast classic.

Light, lively, and made for the long haul.

A vibrant sip that captures the essence of summer.

Like sunshine in a glass.

A nostalgic dessert, reimagined in a glass.

A desert-inspired refresher with floral finesse.

Brunch’s boldest mix, fully loaded and fired up.

Tropical spirit with a nutty spark.

The Bloody goes south — and smokes the competition.

Fried Brussels sprouts and pineapple wedges, fresh lime juice, chili powder, and sea salt.

Thick-cut applewood bacon, brown sugar, maple syrup, sea salt, black pepper.

Tender mushroom caps filled with a savory blend of herb-infused cream cheese, then breaded in seasoned panko breadcrumbs and baked to golden perfection. Served with a side of homemade garlic ranch dressing for dipping.

A creamy blend of fire-roasted corn, zesty lime-infused truffle oil, and smoky chipotle aioli. Finished with crumbled aged goat cheese and a sprinkle of pickled jalapeños for a bold kick. Served with crisp tortilla chips for dipping.

Fried goat cheese, warm quinoa and lavender honey drizzle.

Pumpkin spice vodka mussels topped with crispy prosciutto and fresh microgreens, served with warm truffle pita bread.

Shaved Brussels sprouts, dried cranberries, and goat cheese crumble gently tossed in a warm bacon vinaigrette.

A vibrant mix of mâche greens and arugula tossed with pomegranates, fresh apples, and farro, all drizzled with a warming spiced hazelnut vinaigrette.

A vibrant autumn salad featuring spring mix, quinoa, crispy prosciutto, and fresh figs, tossed in a maple balsamic vinaigrette and topped with candied walnuts.

Experience the finest USDA Prime meat from the world-famous Double R Ranch, pepper-crusted burger, arugula topped with gorgonzola sauce served on a brioche bun.

USDA prime beef patty topped with thick-cut bacon, farm egg, red onion, pickles, Roadtrip secret sauce, chopped chives, and American cheese, served on a brioche bun.

Chicken breast glazed with a rich lavender-infused honey butter sauce, with roasted garlic, fresh thyme, and a splash of bourbon. Paired with crispy fingerling potatoes tossed in rosemary and finished with a delicate drizzle of white truffle oil and freshly grated Parmesan.

Two juicy marinated chicken breasts, asparagus, sautéed in a decadent Pinot Noir wine mushroom sauce.

Pound and three quarters of in-house smoked St. Louis style ribs served with cornbread, homemade French fries, and coleslaw.

BBQ brisket, melted cheddar, and panko-breaded fried red onions topped with a horseradish aioli. Served on Texas toast.

A hearty roasted cauliflower steak topped with a smoky chipotle cream and a Parmesan-herb bread crumb crust. Served alongside a velvety purple potato purée.

Fresh, flaky cod crusted with a fragrant blend of herbs, served alongside a velvety potato-leek purée Lavender and Plum Chutney.

Plump Alaskan shrimp and mussels are paired with a spicy Cajun garlic and white wine sauce, enriched with cream, lemon zest, and fresh tarragon.

A fluffy lemon loaf drizzled with a vivid blueberry glaze made from fresh Maine berries and just a hint of vanilla.

Moist carrot cake spiced with cinnamon, nutmeg, and ginger, layered with rich cream cheese frosting, then drizzled with silky caramel and topped with a cloud of fresh whipped cream.

Warm cinnamon graham cracker donuts served with a rich chocolate marshmallow dipping sauce.

A decadent cheesecake drizzled with creamy chocolate and peanut butter sauce, topped with a signature candy shaped like Ohio’s famous Buckeye treat.

Sticky chili butter–glazed Dungeness crab claws finished with lemon and parsley. Monterey Bay is one of the most productive marine ecosystems on the West Coast and a historic hub for California’s Dungeness crab fishery.

Fire-roasted sweet corn, poblano peppers, white miso, and cream simmered into a rich, smoky chowder. California’s Central Valley produces more corn and peppers than almost any region in the country, defining the state’s agricultural backbone.

Baby arugula, ripe avocado, cara-cara orange, grapefruit, toasted pistachio, and citrus vinaigrette. California’s coastal climate supports year-round citrus and avocado production, particularly in Sonoma and the surrounding regions.

Roasted Cornish hen glazed with Napa Chardonnay and honey, charred broccolini, SoCal smashed potatoes, and grilled lemon. Napa Valley’s world-class Chardonnay and honey-forward cuisine define the region’s elegant yet approachable wine-country style.

Halibut with a gentle white miso glaze, lemon jasmine rice, and roasted cauliflower. Santa Barbara’s cold Pacific waters are prized for black cod, a staple of California’s Japanese-influenced coastal cooking.

Fire-grilled tri-tip sliced and served with Santa Maria chimichurri, olive-oil potato croquettes, and charred romanesco. Tri-tip was popularized in Santa Maria, where open-fire grilling and simple seasonings became a defining California barbecue tradition.

Char-seared tuna, wasabi aioli, smashed avocado, citrus slaw, and charred shishito peppers. California’s Pacific tuna fisheries and love for bold, fresh, globally inspired flavors shape the state’s modern coastal cuisine.

Pistachio-infused vodka, orange blossom water, fresh lemon, and egg white—silky, lightly floral, and nut-forward. California is the nation’s leading pistachio producer, and citrus blossoms reflect the state’s historic orchards and sunshine-driven agriculture.

California whiskey infused with roasted Sonoma apricot, black walnut bitters, and subtle almond notes from local stone fruit pits. Sonoma County’s stone fruit orchards and growing craft-whiskey scene inspire this distinctly Californian take on a classic cocktail.

Appetizer, soup, and salad included, with a choice of entrée followed by cheesecake or carrot cake.

Pancake skewers with bacon lardons and fig maple glaze. Fluffy buttermilk pancakes stacked with crisp bacon lardons, glazed in a warm fig and Vermont maple reduction. A tribute to the northeastern morning table featuring Maine’s wild blueberries and maple syrup in a cozy, campfire-inspired dish.

Southern-fried chicken on a malted waffle, finished with gold bourbon-infused maple syrup and smoked salt. Celebrating Georgia’s legendary fried chicken culture and the Dahlonega Gold Rush heritage.

Poached eggs over lobster and toast points with Champagne Hollandaise Foam. Inspired by New England’s coastal bounty and rich brunch traditions centered on fresh Atlantic lobster.

Whipped avocado mash, poached egg, pickled shallots, marinated grape tomatoes, and pine nut dust on toasted bread. Inspired by Colorado’s love for fresh mountain produce and vibrant, health-conscious cuisine.

Brioche French toast topped with brûléed bananas, vanilla bean crème glaze, and warm stone fruit compote. Showcasing California’s Central Valley stone fruit orchards and vibrant farm-to-table culture.

Truffle scrambled eggs, Vermont maple bacon, sausage links, and Toasted Bread Points. Highlighting Vermont’s artisanal breakfast culture and world-renowned maple products.

Bacon, egg and cheese sandwich with rosemary Parmesan potatoes. A homage to New York’s iconic deli breakfasts and bodega culture.

Strip steak with eggs, demi-glace, and toast points. Celebrating Texas’s ranching heritage and bold, hearty breakfast traditions.

Frisée, arugula, walnuts, Bloody Mary vinaigrette, caramelized bacon, and poached egg. Reflecting Louisiana’s bold flavors and classic Cajun-inspired ingredients.

Marinated chicken breasts with asparagus in Pinot Noir mushroom sauce over purple potato purée. Celebrating Oregon’s rich wine country and farm-to-table cuisine style.

Lavender honey butter-glazed chicken with rosemary fingerling potatoes, white truffle oil, and Parmesan. Showcasing Wyoming’s free-range poultry and local herbs.

USDA Prime beef from Double R Ranch topped with bacon, farm egg, red onion pickles, secret sauce, chives, and American cheese on brioche. A tribute to Midwest beef excellence and hearty, flavorful toppings.

Duck confit hash with heirloom tomatoes, frisée, and black garlic aioli. Highlighting Oregon’s famed Willamette Valley duck and heirloom produce.

Golden roasted potatoes with rosemary and Parmesan. Celebrating Idaho’s position as America’s leading potato producer.

Two eggs any style. Honoring Iowa’s role as a major egg producer in the heartland.

Thick-cut maple-glazed or applewood smoked bacon. Paying homage to Kentucky’s longstanding pork smoking traditions.

Sage-spiced pork sausage with cracked black pepper. Reflecting Tennessee’s heritage in slow-smoked and well-seasoned sausage.

Strawberries, pineapple, melon, pears, blueberries, and blood orange. Highlighting Florida’s diverse citrus and tropical fruit agriculture.

Vanilla, Hazelnut, Mocha, Caramel, Strawberry

Light, fizzy, and fruit-forward – perfect for sipping and sharing.

Sweet, bold layers of a beachside classic, martini-style.

A silky-smooth twist on a breakfast classic.

Light, lively, and made for the long haul.

A vibrant sip that captures the essence of summer.

Like sunshine in a glass.

A nostalgic dessert, reimagined in a glass.

A desert-inspired refresher with floral finesse.

Brunch’s boldest mix, fully loaded and fired up.

Tropical spirit with a nutty spark.

The Bloody goes south — and smokes the competition.

Sticky chili butter–glazed Dungeness crab claws finished with lemon and parsley. Monterey Bay is one of the most productive marine ecosystems on the West Coast and a historic hub for California’s Dungeness crab fishery.

Fire-roasted sweet corn, poblano peppers, white miso, and cream simmered into a rich, smoky chowder. California’s Central Valley produces more corn and peppers than almost any region in the country, defining the state’s agricultural backbone.

Baby arugula, ripe avocado, cara-cara orange, grapefruit, toasted pistachio, and citrus vinaigrette. California’s coastal climate supports year-round citrus and avocado production, particularly in Sonoma and the surrounding regions.

Roasted Cornish hen glazed with Napa Chardonnay and honey, charred broccolini, SoCal smashed potatoes, and grilled lemon. Napa Valley’s world-class Chardonnay and honey-forward cuisine define the region’s elegant yet approachable wine-country style.

Halibut with a gentle white miso glaze, lemon jasmine rice, and roasted cauliflower. Santa Barbara’s cold Pacific waters are prized for black cod, a staple of California’s Japanese-influenced coastal cooking.

Fire-grilled tri-tip sliced and served with Santa Maria chimichurri, olive-oil potato croquettes, and charred romanesco. Tri-tip was popularized in Santa Maria, where open-fire grilling and simple seasonings became a defining California barbecue tradition.

Char-seared tuna, wasabi aioli, smashed avocado, citrus slaw, and charred shishito peppers. California’s Pacific tuna fisheries and love for bold, fresh, globally inspired flavors shape the state’s modern coastal cuisine.

Pistachio-infused vodka, orange blossom water, fresh lemon, and egg white—silky, lightly floral, and nut-forward. California is the nation’s leading pistachio producer, and citrus blossoms reflect the state’s historic orchards and sunshine-driven agriculture.

California whiskey infused with roasted Sonoma apricot, black walnut bitters, and subtle almond notes from local stone fruit pits. Sonoma County’s stone fruit orchards and growing craft-whiskey scene inspire this distinctly Californian take on a classic cocktail.

Appetizer, soup, and salad included, with a choice of entrée followed by cheesecake or carrot cake.

Fried Brussels sprouts and pineapple wedges, fresh lime juice, chili powder, and sea salt.

Thick-cut applewood bacon, brown sugar, maple syrup, sea salt, black pepper.

Tender mushroom caps filled with a savory blend of herb-infused cream cheese, then breaded in seasoned panko breadcrumbs and baked to golden perfection. Served with a side of homemade garlic ranch dressing for dipping.

A creamy blend of fire-roasted corn, zesty lime-infused truffle oil, and smoky chipotle aioli. Finished with crumbled aged goat cheese and a sprinkle of pickled jalapeños for a bold kick. Served with crisp tortilla chips for dipping.

Fried goat cheese, warm quinoa and lavender honey drizzle.

Pumpkin spice vodka mussels topped with crispy prosciutto and fresh microgreens, served with warm truffle pita bread.

Shaved Brussels sprouts, dried cranberries, and goat cheese crumble gently tossed in a warm bacon vinaigrette.

A vibrant mix of mâche greens and arugula tossed with pomegranates, fresh apples, and farro, all drizzled with a warming spiced hazelnut vinaigrette.

A vibrant autumn salad featuring spring mix, quinoa, crispy prosciutto, and fresh figs, tossed in a maple balsamic vinaigrette and topped with candied walnuts.

Experience the finest USDA Prime meat from the world-famous Double R Ranch, pepper-crusted burger, arugula topped with gorgonzola sauce served on a brioche bun.

USDA prime beef patty topped with thick-cut bacon, farm egg, red onion, pickles, Roadtrip secret sauce, chopped chives, and American cheese, served on a brioche bun.

Chicken breast glazed with a rich lavender-infused honey butter sauce, with roasted garlic, fresh thyme, and a splash of bourbon. Paired with crispy fingerling potatoes tossed in rosemary and finished with a delicate drizzle of white truffle oil and freshly grated Parmesan.

Two juicy marinated chicken breasts, asparagus, sautéed in a decadent Pinot Noir wine mushroom sauce.

Pound and three quarters of in-house smoked St. Louis style ribs served with cornbread, homemade French fries, and coleslaw.

BBQ brisket, melted cheddar, and panko-breaded fried red onions topped with a horseradish aioli. Served on Texas toast.

A hearty roasted cauliflower steak topped with a smoky chipotle cream and a Parmesan-herb bread crumb crust. Served alongside a velvety purple potato purée.

Fresh, flaky cod crusted with a fragrant blend of herbs, served alongside a velvety potato-leek purée Lavender and Plum Chutney.

Plump Alaskan shrimp and mussels are paired with a spicy Cajun garlic and white wine sauce, enriched with cream, lemon zest, and fresh tarragon.

A fluffy lemon loaf drizzled with a vivid blueberry glaze made from fresh Maine berries and just a hint of vanilla.

Moist carrot cake spiced with cinnamon, nutmeg, and ginger, layered with rich cream cheese frosting, then drizzled with silky caramel and topped with a cloud of fresh whipped cream.

Warm cinnamon graham cracker donuts served with a rich chocolate marshmallow dipping sauce.

A decadent cheesecake drizzled with creamy chocolate and peanut butter sauce, topped with a signature candy shaped like Ohio’s famous Buckeye treat.

Sticky chili butter–glazed Dungeness crab claws finished with lemon and parsley. Monterey Bay is one of the most productive marine ecosystems on the West Coast and a historic hub for California’s Dungeness crab fishery.

Fire-roasted sweet corn, poblano peppers, white miso, and cream simmered into a rich, smoky chowder. California’s Central Valley produces more corn and peppers than almost any region in the country, defining the state’s agricultural backbone.

Baby arugula, ripe avocado, cara-cara orange, grapefruit, toasted pistachio, and citrus vinaigrette. California’s coastal climate supports year-round citrus and avocado production, particularly in Sonoma and the surrounding regions.

Roasted Cornish hen glazed with Napa Chardonnay and honey, charred broccolini, SoCal smashed potatoes, and grilled lemon. Napa Valley’s world-class Chardonnay and honey-forward cuisine define the region’s elegant yet approachable wine-country style.

Halibut with a gentle white miso glaze, lemon jasmine rice, and roasted cauliflower. Santa Barbara’s cold Pacific waters are prized for black cod, a staple of California’s Japanese-influenced coastal cooking.

Fire-grilled tri-tip sliced and served with Santa Maria chimichurri, olive-oil potato croquettes, and charred romanesco. Tri-tip was popularized in Santa Maria, where open-fire grilling and simple seasonings became a defining California barbecue tradition.

Char-seared tuna, wasabi aioli, smashed avocado, citrus slaw, and charred shishito peppers. California’s Pacific tuna fisheries and love for bold, fresh, globally inspired flavors shape the state’s modern coastal cuisine.

Pistachio-infused vodka, orange blossom water, fresh lemon, and egg white—silky, lightly floral, and nut-forward. California is the nation’s leading pistachio producer, and citrus blossoms reflect the state’s historic orchards and sunshine-driven agriculture.

California whiskey infused with roasted Sonoma apricot, black walnut bitters, and subtle almond notes from local stone fruit pits. Sonoma County’s stone fruit orchards and growing craft-whiskey scene inspire this distinctly Californian take on a classic cocktail.

Appetizer, soup, and salad included, with a choice of entrée followed by cheesecake or carrot cake.

Sticky chili butter–glazed Dungeness crab claws finished with lemon and parsley. Monterey Bay is one of the most productive marine ecosystems on the West Coast and a historic hub for California’s Dungeness crab fishery.

Fire-roasted sweet corn, poblano peppers, white miso, and cream simmered into a rich, smoky chowder. California’s Central Valley produces more corn and peppers than almost any region in the country, defining the state’s agricultural backbone.

Baby arugula, ripe avocado, cara-cara orange, grapefruit, toasted pistachio, and citrus vinaigrette. California’s coastal climate supports year-round citrus and avocado production, particularly in Sonoma and the surrounding regions.

Roasted Cornish hen glazed with Napa Chardonnay and honey, charred broccolini, SoCal smashed potatoes, and grilled lemon. Napa Valley’s world-class Chardonnay and honey-forward cuisine define the region’s elegant yet approachable wine-country style.

Halibut with a gentle white miso glaze, lemon jasmine rice, and roasted cauliflower. Santa Barbara’s cold Pacific waters are prized for black cod, a staple of California’s Japanese-influenced coastal cooking.

Fire-grilled tri-tip sliced and served with Santa Maria chimichurri, olive-oil potato croquettes, and charred romanesco. Tri-tip was popularized in Santa Maria, where open-fire grilling and simple seasonings became a defining California barbecue tradition.

Char-seared tuna, wasabi aioli, smashed avocado, citrus slaw, and charred shishito peppers. California’s Pacific tuna fisheries and love for bold, fresh, globally inspired flavors shape the state’s modern coastal cuisine.

Pistachio-infused vodka, orange blossom water, fresh lemon, and egg white—silky, lightly floral, and nut-forward. California is the nation’s leading pistachio producer, and citrus blossoms reflect the state’s historic orchards and sunshine-driven agriculture.

California whiskey infused with roasted Sonoma apricot, black walnut bitters, and subtle almond notes from local stone fruit pits. Sonoma County’s stone fruit orchards and growing craft-whiskey scene inspire this distinctly Californian take on a classic cocktail.

Appetizer, soup, and salad included, with a choice of entrée followed by cheesecake or carrot cake.