Currently, your culinary team is brainstorming ideas for fall/winter both in menu application and also as specials. This season the menu has been well received. It’s every chef’s dream to have everything sell on the menu, and that has certainly been the case recently. The restaurant has seen an increase in business mostly at dinner, thanks for all of your support. I would also like to reach out to those members that have been making reservations, especially when it comes to our featured prime rib nights and also when it comes to large groups in our dining areas. We are trying to accommodate as best as possible.
Executive Chef Darrin Hauser