Dinner

Appetizers

Ribolita Tuscan Bean Soup & Grilled Filone Croutons 11
French Onion Soup with Melted Gruyere 14
Arugula & Buffalo Mozzarella Salad Roasted Sweet Peppers & Grilled Eggplant 14
Roasted Rainbow BeetsGreek Yogurt & Hazelnuts, Lemon Honey Vinaigrette 14
Green SaladCherry Tomatoes & Fresh Herbs 11
*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
Grilled OctopusVenetian Black Rice, Fennel & Lemon Aioli 18
*Yellowfin Tuna TartareAsian Pear, Pine Nuts & Purple Radish 18
California White Sturgeon Caviar*Toasted Brioche & Traditional Garnishes 89

Mains

Homemade Butternut Squash Cappellacci Brown Butter, Sage & Pumpkin Seeds 27
Mafaldine all’ Amatriciana Guanciale, Fire Roasted Tomato, Pecorino 25
Hand Cut PappardelleBraised Lamb Leg, Castelvetrano Olives, Mint & Pecorino 28
Stuffed Honeynut Squash Five Grain Rice, Cauliflower, Cloumage & 12 Year Balsamic 23
*Pan Roasted Salmon Pine Nut Tabbouleh, Cherry Tomatoes, Crème Fraiche 33
Atlantic SwordfishSunchokes & Chanterelles 36
Seared Diver ScallopsBroccolini, Marcona Almonds, Capers & Brown Butter 38
Roast Amish ChickenRoot Vegetables, Shiitake Mushrooms & Charred Lemon 29
*Long Island Duck Breast Beluga Lentils, Delicata Squash & Frisee 34
Heritage Pork Shank Braised Cannellini Beans, Chimichurri 36
*Filet MignonThick Cut Rosemary Potatoes, Sauce Diable 45
*New York Strip SteakWhipped Yukon Gold Potatoes 45

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