614 Restaurant Week Menu

January 26 – 31, 2026

$40 per diner
Tax, gratuity, and beverages not included.

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First Course
CHOOSE ONE
TODAY’S SOUP

CALIFORNIA ROLL
Crab Salad, Avocado, Cucumber, Sesame Seeds
WINE PAIRING – Sauvignon Blanc, Kim Crawford, New Zealand
$16 | Glass

CAESAR SALAD gf
Romaine Lettuce, Croutons, Parmesan Crisps, Creamy Anchovy Dressing
WINE PAIRING – Fume Blanc, Ferrari-Carano, Sonoma, California
$13 | Glass

Second Course
CHOOSE ONE
WOOD GRILLED SALMON
Couscous, Raisins, Almonds, Cucumber, Radish, Citrus Vinaigrette
WINE PAIRING – Pinot Noir, Cloudline Cellars, Oregon
$15 | Glass

CHEESEBURGER* gf
Ground Daily, American Cheese, Sweet Pickle Mayonnaise, Lettuce, Tomato, Onion
WINE PAIRING – Zinfandel, Zanon, Dry Creek Valley, California
$13 | Glass

CHICKEN PAPPARDELLE
Confit Chicken, Spinach, Mushroom Reduction, Parmigiano Reggiano
WINE PAIRING – Chardonnay, Buehler Vineyards, Russian River Valley, California
$14 | Glass

Third Course
CHOOSE ONE
TEXAS SHEET CAKE
Double Chocolate, Johnson’s Vanilla Ice Cream

STICKY TOFFEE PUDDING
Warm Caramel Sauce, Vanilla Bean Ice Cream

WINE PAIRING – Riesling, Trocken, 50 Degrees, Rheingau, Germany
$13 | Glass

gf: Gluten free friendly option available with modifications
*Consuming raw or undercooked meats, seafood or eggs may increase your risk of foodborne illness.
Please inform your server if a person in your party has a food allergy or special dietary need.