We kicked things off with appetizers that made a strong first impression. The Warm Goat Cheese was rich and velvety, perfectly paired with Castelvetrano olives, burst tomatoes, and crisp crostini—simple, satisfying, and utterly delicious.

Then there were the Pickled Onion Rings—a fun, flavorful spin on a classic. Light, crunchy, and infused with Szechuan peppercorns, they packed just the right amount of heat, especially when dipped in the tangy sambal aioli.

For our entrées, every dish brought something to the table!

The Braised Short Rib was fall-apart tender, served over creamy horseradish potatoes and topped with a bright tomato gremolata. Comfort food with a refined twist.

The Chicken Marsala featured perfectly cooked chicken with mushrooms, baby carrots, and scalloped potatoes, all brought together by a rich marsala jus.

The 8 oz Center Cut Filet was cooked to perfection, and the Point Reyes Bleu Cheese Crust added a bold, savory finish.

The 4 oz Medallions were a great option for a smaller portion without sacrificing flavor, served with crispy onion straws and asparagus.

The Lady Lychee (Wheatley Vodka, lychee liqueur, elderflower, and lemon) was light and refreshing with just a hint of sweetness.

The Garden Cherry (Old Forester bourbon, Cointreau, tart cherry, and herb simple syrup) was perfectly balanced—fruity, slightly herbal, and smooth.

The Old World Fashion was everything you want in a bourbon cocktail—strong, slightly sweet, and expertly crafted.

The Island Elixir (Planetary rum, banana liqueur, orgeat, and pineapple) was a tropical delight that made for a fun change of pace.

We were all getting full, but we HAD to give dessert a try. We decided to split and indulge in the Warm Cookie Butter Cake. It was pure indulgence—a rich, buttery cake topped with Biscoff cookie butter, vanilla bean ice cream, and apricot marmalade. Sweet, warm, and downright delish.

Beyond the fantastic food and drinks, the service was excellent—attentive, knowledgeable, and happy to offer recommendations. Enjoying it all with great company, including our friends Marla and Josh, made the night even better.