Dinner + Dinner To-Go

Assorted Housemade Breads    3 per person

Appetizers

Chilled English Pea Soup   15
Cucumber Crème Fraîche | Gulf Shrimp Salad | Compressed Melon
Savory Carrot-Almond Financier | Enoki Mushrooms| Chamomile Oil

Caesar   13
Hearts of Romaine | Lemon-Anchovy Dressing | Shaved Pecorino Cheese | Sourdough Crisp

Green Asparagus Salad   15
Goat Cheese Mousse | Pickled Strawberries | Petit Leaves
Roasted Garlic Panna Cotta | Charred Onion-Seed Crumble | Honey-Citrus Vinaigrette

Pan Seared Maine Sea Scallops   19
Sunchoke Purée | Spiced Carrot Crêpe | Squash | Mushrooms | Black Truffle-Yuzu Emulsion

Berkshire Pork Belly   17
Chorizo-Golden Corn Cake | Aerated Potato | Avocado-Oaxacan Cheese Salad | Mole Colorado

Entrees

Pan Seared Scottish Salmon   35
Sesame Bok Choy | Celery Root-Zucchini Pavé | Trout Roe | Jalapeño-Lemongrass Dashi

Black Angus Beef Tenderloin   48
Charred Broccoli| Mushroom Hollandaise | Potato-Bacon Paillasson
Caramelized Onion-Black Garlic Reduction

Australian Lamb Rack   49
Harissa-Lemon Glazed Young Carrots | Vadouvan-Chickpea Croquette
Pistachio Gremolata | Dried Apricot | Pepper Reduction

Maple Leaf Farms Duck Breast   37
Leg Rillette | New Mexico Honey-Szechuan Glaze | Spring Berries
Marcona Almonds | Forbidden Rice| Mirin-Sherry Reduction

Crispy Skin Organic Chicken Breast   29
Duck Fat Crushed Fingerling Potatoes | Watercress Coulis
Heirloom Tomatoes | Artichokes | Sauce Albufera

Vegetarian Tasting Plate   28
Changes daily. Please call or speak with your server about Chef’s creation for tonight.

Sides

Truffled Orzo “Mac & Cheese” 7           Sautéed Spinach with Roasted Garlic   7  

Duck Fat Crushed Fingerling Potatoes with Manchego Cheese Fondue   7