A native New Yorker, Chef Reule is a man of exceptionally high standards and values genuine collaboration of fine foods with a fusion influence.
Chef Reule has worked with many well noted chefs, to include, Chef Tim Mc Kee a James Beard winner for best chef of the Midwest and Chef Stephanie Izard, Top Chef Winner and restaurateur. His accolades include ACF Regional hot foods competition medalist, Iron Fork silver medalist, and silver medalist in Midwest Market Basket Competition as well as several Iron Chef Competitions. Chef Reule graduated top of his class from Le Cordon Bleu.
He has successfully assembled an expert staff that shares his philosophy and vision, thus enabling a truly exciting yet relaxing dining experience.
Dining Hours: Mon 5pm – 9pm, Tue & Wed 11pm – 9pm, Thur & Fri 11am – 10pm,
Sat 5pm – 10pm, Sun 4pm – 8pm
Bar Hours: If you’re here, we’re here!
On Street and Off Street Parking Available.
Roasted Lamb Chops 12
fresh garlic and rosemary marinated, panko bread crumb stuffed roma tomato and balsamic reduction.
Bloody Mary Ceviche 10
marinated scallop with spicy tomato juice cocktail and celery
Foie Gras 12
pan seared on a raisin bread crostini and walnut sauce
classic with garlic butter sauce
Fried Calamari 8
bell pepper and sweet corn salsa, sweet and spicy sauce
Oysters with Pearl Sabayon 18
on the half shell with salmon caviar in sabayon
Spring Roll 8
fresh vegetables rolled in rice paper with thai chili sauce
Greek Salad 12
pan seared scallops, frisee tossed in a citrus vinaigrette, feta cheese, cucumber, tomato and mint relish
Micro Green 10
fine herbs, frisee, dried cranberry, jicama, tomato, roasted pecans, sautéed pumpkin, cranberry vinaigrette and goat cheese
Mixed Green 12
pan seared duck breast in orange marmalade, bacon, tomato, orange supreme and citrus vinaigrette
strawberry, Asian pear, orange, candied walnuts, Maytag bleu cheese and balsamic reduction
chef inspired daily 4/8
Asian Yellow Fin Tuna 21
black sesame crusted, red cabbage kimchi, sweet and sour sauce
Black and Blue Beef Wellington 23
saffron mashed potatoes, haricot verts, and sweet red wine sauce
*substitute an 8 or 12 ounce filet
Stuffed Chicken Breast 16
apple sausage, wild rice, sweet potato puree, roasted beets, apple brandy sauce
Duck Breast 20
pan seared with cranberry coulis, orange risotto and sweet peas