Appetizers
Roasted Butternut Squash-Apple Bisque 14
Gulf Shrimp | Sourdough | Fennel Custard | Apple Mostarda
Bourbon-Brown Butter | Smoked Cheese
Coffee Roasted Organic Beet Salad 14
Heirloom Carrots | Fresh Chevre Mousse | Toasted Cashew- Raisin Granola
Pickled Dates |Black Pepper Meringue | Tarragon Oil | Winter Greens
Caesar Salad 12
Hearts of Romaine | Lemon-Anchovy Dressing
Shaved Pecorino Cheese | Sourdough Crisp
East Coast Blue Lump Crab Salad 18
Fennel-Sunflower Cream | Crispy Seaweed | Tokyo Negi Gastrique
Avocado | Asian Pear | Cucumber | Shiso
Sundried Tomato and Ricotta Agnolotti 16
Berkshire Pork Belly | Smoked Apple-Onion Purée
Watercress Leaves | Annatto Butter | Pine Nuts
Entrees
Chef’s Seafood Creation of the Evening Market Price
Please speak with your server about Chef’s creation for tonight.
Scottish Salmon 34
Mushroom-Shrimp Dumplings | Glazed Butternut Squash | Garlic Frites
Malted Spinach | Dashi-Vinegar
Black Angus Beef Tenderloin 46
Crispy Potatoes | Taleggio Cheese | Bay Leaf-Mustard Cream
Roasted Carrots | Brussel Sprouts | Fermented Black Garlic Bordelaise
Australian Lamb Rack 48
Chickpea Panisse | Lamb Shank Ragout | Spiced Aubergine Tagine
Broccolini | Sheep’s Milk Yogurt | Green Pepper-Lamb Reduction
Maple Leaf Farms Duck Breast 36
Wild Honey-Dukka Glaze | Leg Confit | Chestnut-Wild Rice Bread Pudding
Black Fig-Miso | Bosc Pear | Tokyo Turnips | Smoked Duck Reduction
Organic Crispy Skinned Chicken Breast 29
Mustard Crust | Spiced Gluten Free Gnocchi | Shitake Mushrooms | Black Kale
Duck Fat-Glazed Cippolini Onions | Fino Sherry-Parmesan Reduction
Vegetarian Tasting Plate 28
Please speak with your server about Chef’s creation for tonight.
Sides
All sides $ 7 per order
Truffled Orzo “Mac & Cheese”
Crispy Polenta
Heirloom Carrots | Chinese Barbecue | Lime Aioli | Black Sesame Crumbs
Roasted Brussel Sprouts | Duck Fat | Ginger-Ponzu Glaze
Charred Broccolini | Fermented Shallots | Garlic | Sichuan Chili
