Assorted Housemade Breads 3 dollars per person


Roasted Organic Beet Salad   16
Pickled Strawberries | Chèvre Mousse | Basil Oil
Mustard Seed-Cider Vinaigrette

Caesar   14
Hearts of Romaine | Lemon-Anchovy Dressing
Shaved Pecorino Cheese | Sourdough Crisp

Wild Mushroom-Leak Bisque     16
Gulf Shrimp-Parmesan Pave | Watercress | Shallot-Champagne Foam

Duroc Pork Belly Bacon and Eggs   18
Crispy Pork Belly | Spanish Chorizo-Potato Pave | Sunnyside Up Quail Egg
Charred Cipollini Onions | Arugula | Dark Ale Beer-Pork Reduction

Korean Style Glazed Octopus   22
Toasted Almond-Jasmin Rice | Honshemeji Mushrooms
Texas Grapefruit | Green Curry-Sesame Nage


Scottish Salmon   38
Lump Crab “XO” | Winter Squash | Celery Root-Apple Purée
Lemongrass-Dashi Broth | Prawn-Dill Oil

Maple Leaf Farm Duck Breast   40
Duck Leg Confit | Winter Truffle Polenta | Syrah Glazed Pears
Endive | Fennel | Wild Blueberry-Duck Jus

Black Angus Prime Beef Tenderloin   49
Yukon Gold Potato-Bacon Paillasson | Mushroom-Bacon Duxelle
Caramelized Young Carrots | Spinach | Sauce Au Poivre

Roasted New Zealand Lamb Rack   54
Eggplant-Pine Nut Purée | Eggplant-Artichoke Ragout | Buckwheat Crêpe
Scallions | Labneh | Black Garlic Reduction

Organic Chicken Breast   32
Manchego Cheese-Potato Macaire | Seasonal Wild Mushrooms
Broccolini | Lemon-Caper Jus

Vegetarian Tasting Plate     29
Please speak with your server about Chef’s creation for tonight.

Sides 7.5 each

Truffled Orzo “Mac & Cheese”

Kimchi Glazed Brussels Sprouts                                               Sautéed Spinach with Roasted Garlic

Crispy Fingerling Potatoes | Manchego Cheese Cream

Please notify your server of any special dietary needs you or your guests may have.
20% gratuity is added to parties of five or more guests.  Charges are applied for split dishes.
Ask your server if you would like to purchase a gift certificate, restaurant shirt or cookbook.

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