Chef Justine’s sweet potato pecan cheesecake, with an oat crust, burnt honey, pecan caramel, and toasted marshmallow fluff.

Chef Justine’s roasted caramel pear pie, served warm in a rock sugar crust with stewed berry jus and Mitchell’s vanilla bean ice cream.


Chef Justine’s spiced pumpkin bavarian tart, served with pumpkin seed butter, chocolate rope, and chocolate hazelnut mousse.

Jack Halfin, Chef de Cuisine

Paul Giesel, Sous Chef

John Rudolph, Executive Chef

Tom McCollister, Executive Sous Chef

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

Parties of 6 or more are subject to a 20% service charge.

Prices do not include state tax.