Dinner + Dinner To-Go

Assorted Housemade Breads   3 per person

Appetizers

Baked Butternut Squash-Apple Bisque   15
Vadouvan Glazed Shrimp | Brie-Shallot Flan | Olive Oil-Rye Financier | Asian Pear | Pepitas

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

Coffee Roasted Organic Beet-Young Carrot Salad   15
Medjool Date Purée | Dry Blueberry-Oat-Almond Crumble | Point Reyes Blue Cheese
Red Wine- Shallot Vinaigrette

Pan Seared Maine Sea Scallops   18
Roasted Sunchokes | Trout Roe | Pickled Papaya | Smoked Scallion Oil | Lobster Velouté

Bacon and Eggs   16
Szechuan-Maple Glazed Pork Belly | Japanese Milk Bread| Fried Quail Egg
Onion-Blackberry Jam | Purple Radish

Entrees

Pan Seared Scottish Salmon   35
Cashew Purée | Baby Turnips | Shitake Mushrooms | PEI Mussels
Kaiware-Enoki Salad | Shellfish-Dashi Emulsion

Black Angus Beef Tenderloin   48
Braised Cheek | Roasted Mushrooms| Brussel Sprouts
Truffled Butter | Potato Dauphine | Green Peppercorn Reduction

Australian Lamb Rack   49
Garnet Yam | BBQ Cipollini Onions | Smoked Eggplant | Broccolini
Sesame Salsa Macha | Ras el Hanout Reduction

Maple Leaf Duck Breast   37
Honey-Fennel Pollen Glaze | Duck Leg Confit | Pear Pain Perdu | Bacon
Celery Root | Burnt Orange Duck Reduction

Crispy Skin Organic Chicken Breast   29
Shallot-Root Vegetable Gratin | Braised Spinach | Mustard Seed-Mushroom Ragout | Piperade

Vegetarian Tasting Plate     28

Sides

Truffled Orzo “Mac & Cheese”   7                 Duck Fat Roasted Brussel Sprouts | Za’atar Tahini 7

Sautéed Spinach with Roasted Garlic   7       Charred Broccolini | Asian Ponzu-Rosemary Glaze 7