Dinner

Appetizers

Green SaladCherry Tomatoes & Fresh Herbs 11
Spring Vegetable Minestrone 11
Arugula & Buffalo Mozzarella Salad Roasted Sweet Peppers & Grilled Eggplant 14
Spring Pea Salad Sugar Snap, English & Snow Peas, Marcona Almonds, Honey-Lime Vinaigrette 14
*Caesar SaladLittle Gem Lettuce, Parmigiano-Reggiano & Marinated White Anchovies 13
Queso Fundido Monterey & Pepper Jack Cheese, Poblano Peppers & Warm Tortillas 13
*Steak TartareSarrazin Farm Grass Fed Beef, Pickled Mustard Seeds & Salsify Chips 17
Forbidden Black Rice Tiger Shrimp, Spring Garlic & Bottarga 17
*Yellowfin Tuna TartareAsian Pear, Pine Nuts & Purple Radish 18
Grilled OctopusCrispy Fingerling Potatoes, Castelvetrano Olives & Spring Beans 18
California White Sturgeon Caviar*Toasted Brioche & Traditional Garnishes 89

Mains

Campanelle Verde Bolognese Duck & Pork Bolognese, Parmigiano-Reggiano 28
Hand Cut PappardelleRabbit Confit, Fava Beans, Sage & Pecorino Romano 28
Chitarra Putanesca 'Guitar String' Spaghetti, Yellowfin Tuna & Fire Roasted Tomato Sauce 28
Stuffed Acorn Squash Five Grain Rice, Cauliflower, Cloumage & 12 Year Balsamic 23
Roast Amish ChickenFingerling Potatoes, Nueske’s Bacon & Sweet Carrot Puree 29
*Pan Roasted Salmon Pine Nut Tabbouleh, Cherry Tomatoes, Crème Fraiche 33
Grilled Atlantic SwordfishBraised Fennel, Spring Onion Puree 36
Seared Diver ScallopsBroccolini, Marcona Almonds, Capers & Brown Butter 38
Heritage Pork Porterhouse Gnocco Alla Romano, Mandarin Mostarda & Dandelion Greens 36
American Wagyu Sirloin Whipped Yukon Gold Potatoes 46
*Filet MignonThick Cut Rosemary Potatoes, Sauce Diable 47

On the Side

Crispy Fried Brussels SproutsApple Cider Glaze 10
Braised Greens Garlic & Lemon 10
Crisp Fried Onions 8
Whipped Yukon Gold Potatoes 8
Pan Roasted Wild Mushrooms 14
Fried Polenta 10
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Executive Chef, Brenton Lee