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Appetizers
| Spring Salad of Leaves, Herbs, Vegetables, Pickles, Fungi & Fruits |
| Confit Tuna, Hen Egg, Olives Green Beans, Fingerling Potatoes |
| Beef Carpaccio, Pickled Shallot, Arugula, Confit Lemon, Parmigiano Reggiano |
| Chilled Vichysoisse, Chive Chantilly, Confit Potatoes |
| Semolina Gnocchi, Marinated Beetroot, House made Ricotta, Pinenuts |
| Shrimp Tails, Spiced Tomato, Lime, Horseradish, Celery Stick |
| Peekytoe Crab Salad, Green Apple, Avocado, Pistachio |
| Roast Sea Scallops, Celery Root Cream, Cipollini Onions, Verjus |
Entrées
| Wild King Salmon, Bell Peppers, Artichokes, Aioli |
| Lamb Chop, Braised Middleneck, Eggplant Parmigiana, Olive Jus |
| Braised Halibut, Boulangère Potato, Fennel Puree, Cooking Juices |
| Twice Cooked Chicken, Potato Puree, Morel Casserole |
| Pork Chop, Braised Onions, Wilted Greens, Violet Mustard |
| Red Snapper, Sautéed Romaine, Tomato Bacon Compote |
| Sweet Corn and Basil Carnaroli Risotto, Parmigiano Reggiano |
| New York Strip Steak, Potato Puree, Leaf Spinach, Sauce Béarnaise |
Chef Neil Ferguson
20% Gratuity will be added to Parties of 6 or more
Appetizers: $12 - $18
Entrees: $22 - $40
Prices and Selections subject to change.
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