Artisan preparation of meats, fish and vegetables on a wood fire; small plates feature such items a quail poppers, Caprese, wings, filet sliders, shrimp ciabatta; smoked flat bread pizza; salads; filet mignon, rib steak, Cornish hen, steelhead trout, grilled portobello with goat cheese; side items; desserts made by the European pastry chef on site; gluten free chocolate torte, handcrafted ice creams and gelatos. Underground wine cave. Chef Rodney Slane's specialty is contemporary farm-to-table and international cuisine.