Dinner
Monday – Sunday
4:30PM – 9:00PM
Cured Meats & Artisan Cheeses
(For Two)
Three cheeses and assorted cured meats, mixed nuts, house mustard, truffle honey, Grisinis bread sticks, pickled vegetables, taralli crackers
Mezze Vegetables
(For Two, Vegan/GF on request)
Curried cauliflower, pickled vegetables, beet hummus, cucumber yogurt, hydro lettuces, falafel, Labneh yogurt balls
Beginning
Burrata
(GF on request)
Imported burrata cheese, pesto, marinated eggplant, pine nuts
Smoked Trout Pate
Red ruby trout, onion agrodulce, baby arugula, radish
Roasted Beets
(Vegan on request)
Cumin-caraway infused roasted beets, goat cheese mousse, house-made granola
Steak Tartar
(GF on request)
Fresh, prime grade Angus beef, shallots, cured egg yolk, cornichons, American Paddlefish caviar, Worcestershire, mayo, sunchoke chips
Mediterranean Octopus
(GF on request)
Charred Spanish octopus, fingerling potatoes, confit baby tomatoes, capers, Kalamata olive powder, paprika oil
Escargot
(GF on request)
Classic French escargot, garlic-parsley butter, preserved lemon, grilled baguette
Tuna Crudo
(GF on request)
Sushi grade, fresh Saku tuna, yuzu-soy emulsion, avocado mousse, cucumber, serrano chili, wonton crumbles
Roasted Piquillo Peppers
(GF on request)
Blue crab stuffed peppers, lemon-chive aioli, squid ink vinaigrette
Salad
Greek
(GF/Vegan on request)
Imported feta cheese, vine ripe tomatoes, English cucumbers, mixed peppers, olives, red onion, red wine vinaigrette
Organic Garden
(GF/Vegan on request)
Mixed local greens, radish, avocado, red onion, heirloom tomato, shallot vinaigrette, shaved parmesan cheese
Tuscan Kale
(GF on request)
Black kale, sourdough croutons, shaved Grana Padano cheese, Caesar dressing
Nikkei Salad
(GF/Vegan on request)
Baby bok choy, Napa cabbage, carrots, scallions, Soba noodles, cashew-soy emulsion, sesame seeds
Salad Add-ons
Tofu 5 • Chicken 7 • Grilled Shrimp 14 • Salmon 10 • Steak 14
Pasta & Risotto
Cacio E Pepe
Chitarra pasta, Tellicherry peppercorn, Pecorino Romano, black truffle
Paccheri Alla Norma
(Vegan on request)
Organic paccheri pasta, eggplant, pine nuts, ricotta salata, San Marzano tomatoes
Short Rib Agnolotti
Braised Angus short rib stuffed pasta, oyster mushrooms, horseradish, braising liquid, Parmigiano Reggiano cheese
Seafood Risotto
Aged acquerello rice, shrimp, octopus, mussels, clams, tomatosaffron brodetto broth
Main Course
Roasted Half Chicken
Semi-boneless brined organic chicken, lavender-infused fingerling potatoes, salsa verde, charred scallions
Mushroom Strudel
(Vegan on request)
Locally foraged wild mushrooms duxelles. Baked in vegan pastry and served with local farmer’s market vegetables
Berkshire Pork Shank
(GF on request)
Slow roasted pork shank (fall off the bone), onion agrodulce, Catalan spinach, shaved fennel
Kvarøy Arctic Salmon
(GF on request)
Rosemary basted sustainable salmon, summer succotash, pickled green tomato-chili relish
Chilean Sea Bass
(GF on request)
Panko-fennel pollen crusted seabass, tomato-saffron sauce, warm potato kale
Colorado Rack of Lamb
Pan-roasted Colorado lamb, Kalamata olive yogurt, couscous with dates & figs, charred eggplant puree
Tomahawk Steak
(For Two, GF on request)
32oz. Prime, bone-in ribeye, gorgonzola butter, aged balsamic glazed Cipollini onions (for two, carved tableside)
Petite Filet
(GF on request)
Pan-seared prime tenderloin, black truffle jus, cauliflower puree, glazed carrots
Sides (GF on request)
Cauliflower puree • Catalan spinach • Glazed carrots • Lavender-infused fingerling potatoes • Roasted potatoes & kale • Couscous, dates & figs • Summer succotash