-- all our menus change with the season and are updated nightly --
 

DINNER  -  DESSERT


-- 02.2018 --

 

shareable snacks

marinated olives

burrata, toasted ciabatta, evoo

grilled tender beef, korean bbq sauce, lime, cilantro

crisped halibut cheeks, lemon aioli

crispy pork belly, sweet n’ sour kumquats, mizzuna greens

chicken liver paté, apple compote, pickled mustard seeds, toasted pumpkin seeds

brie de meaux, apricot preserves, toasted ciabatta

chickpea fritters, creamy spiced feta

 

salad & soup

a saute of locally foraged chanterelles, olive oil, shaved shallots

arugula, endive, mushrooms, fennel, parmesan, citrus vinaigrette

creamless celery root soup, black truffles, parmigiano reggiano

ruby red & golden beets, candied walnuts, meyer lemon yogurt

romaine hearts, fuji apples, green island blue cheese, burnt honey vinaigrette

 

seafood

yellowtail sashimi, grapefruit, orange, radish, avocado, ponzu

octopus tempura, fennel, arugula, hummus, romesco

jumbo lump crab cake, napa, green apple, pecans, mustard sauce

butter braised lobster, truffle potatoes, broccoli mousseline

sea scallops, sunchokes, romanesco, brussels, fingerlings

red snapper, hedgehog mushrooms, cauliflower, snap beans, bacon, capers

mountain trout, parsnips, sweet potatoes, oyster mushrooms, thyme

meats

crisped duck confit, melted & crisped leeks, cannellini beans

angus filet mignon, crispy brussels, preserved lemon, butternut squash 

honey spiced breast of duck, rutabaga, shiitakes, sweet potato, cipollini

slow cooked berkshire pork, charred broccoli, mushroom agnolotti

braised lamb shank, grana padano polenta, shiitakes, lemon gremolata

short rib of beef, hakurei turnips, snow peas, carrots, potato purée

veal osso buco milanese, saffron carnaroli risotto, crisped parsnips

 

--

snacks are priced between $4 - $12, starters between $12 - $24,
entrees between $28 - $42, desserts between $7 - $10 

--

an additional seven-course tasting menu is available nightly
(offered for the entire table only)

--

 

pastries: kathryn king     
chef / owner: gerry klaskala