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Menus

Browse our seasonal menu selection. Children’s menus are also available. Please notify us if you are celebrating a special occasion.

BREAKFAST

Autumn Breakfast Menu at Gallery Restaurant

EXECUTIVE CHEF
Ivo Sandrea

EXECUTIVE SOUS CHEF
Mike Bobb

SOUS CHEFS
David Bines
Joelynn Lauterwasser

*Items containing raw ingredients and/or cooked to order. Consuming raw or undercooked meats, poultry, shellfish, seafood, or eggs may increase your risk of foodborne illness

ALL PARTIES OF 8 OR MORE ARE SUBJECT TO A 20% SERVICE CHARGE. PARTIES BOOKED THROUGH OUT PRIVATE EVENT COORDINATOR ARE SUBJECT TO A 24% SERVICE CHARGE.

 

BRUNCH

Available Saturday & Sunday

Autumn Brunch Menu at Gallery Restaurant

EXECUTIVE SOUS CHEF
Mike Bobb

SOUS CHEFS
David Bines
Joelynn Lauterwasser

*Items containing raw ingredients and/or cooked to order. Consuming raw or undercooked meats, poultry, shellfish, seafood, or eggs may increase your risk of foodborne illness

ALL PARTIES OF 8 OR MORE ARE SUBJECT TO A 20% SERVICE CHARGE. PARTIES BOOKED THROUGH OUT PRIVATE EVENT COORDINATOR ARE SUBJECT TO A 24% SERVICE CHARGE.

LUNCH

Autumn Lunch Menu at Gallery Restaurant

EXECUTIVE CHEF
Ivo Sandrea

EXECUTIVE SOUS CHEF
Mike Bobb

SOUS CHEFS
David Bines
Joelynn Lauterwasser

PASTRY CHEF
Noelle Gogg

*Items containing raw ingredients and/or cooked to order. Consuming raw or undercooked meats, poultry, shellfish, seafood, or eggs may increase your risk of foodborne illness

ALL PARTIES OF 8 OR MORE ARE SUBJECT TO A 20% SERVICE CHARGE. PARTIES BOOKED THROUGH OUT PRIVATE EVENT COORDINATOR ARE SUBJECT TO A 24% SERVICE CHARGE.

 

DINNER

Autumn Dinner Menu at Gallery Restaurant

Autumn Dinner Dessert Menu

THE COLLECTIVE

Group of artists working together to achieve a common objective

EXECUTIVE CHEF
Ivo Sandrea

EXECUTIVE SOUS CHEF
Mike Bobb

SOUS CHEFS
David Bines
Joelynn Lauterwasser

PASTRY CHEF
Noelle Gogg

*Items containing raw ingredients and/or cooked to order. Consuming raw or undercooked meats, poultry, shellfish, seafood, or eggs may increase your risk of foodborne illness

ALL PARTIES OF 8 OR MORE ARE SUBJECT TO A 20% SERVICE CHARGE. PARTIES BOOKED THROUGH OUT PRIVATE EVENT COORDINATOR ARE SUBJECT TO A 24% SERVICE CHARGE.