Appetizers

Chilled English Pea Soup 15
Cucumber Crème Fraîche | Gulf Shrimp Salad | Compressed Melon
Fermented-Carrot Financier | Marcona Almonds | Chamomile Oil

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

Coffee Roasted Organic Beets 15
Toasted Quinoa Cracker | Fresh Goat Cheese Mousse | Vanilla-Grapefruit
Pickled Shallot-Mustard Vinaigrette

Pan Seared Maine Sea Scallops 17
Creamed Corn | Jamon Serano | Peach-Grilled Jalapeno Salad | Miso-Shoyu Glaze

Crispy Heritage Duroc Pork Belly 16
Potato-Gruyere Rosti | Black Bean Purée | Charred Avocado | Bing Cherry Gastrique

Entrees

Pan Seared Scottish Salmon 35
XO Glaze | Baby Bok Choy | Zucchini-Crab Pave | Watermelon Radish
Preserved Tomato-Kosho Broth | Basil-Black Garlic Oil

Black Angus Beef Tenderloin 48
Cheek-Mushroom Ragout | Potato-Onion Croquette| Young Carrots
Mushroom Purée | Haricot Verts | Smoked Bordelaise

Australian Lamb Rack 49
Arabian Spices | Fingerling Potatoes | Summer Squash | Eggplant | Fermented Black Garlic

Pan Roasted Maple Leaf Duck Breast 37
Duck Confit | Forbidden Rice | Harissa Glazed Carrots |Umeboshi | Orange-Brandy Reduction

Crispy Skinned Organic Chicken Breast 29
Almond Mole | Wild Rice-Corn Polenta | Lemon Preserve
Portobello Mushrooms | Tarragon-Sherry Reduction

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

Sides

Truffled Orzo “Mac & Cheese” 7

Charred Broccolini | Asian Ponzu-Rosemary Glaze 7

Basket of housemade breads available on request for three dollars per person.