DINNER APPETIZERS

House-made Cast Iron Baked Focaccia

Roasted bone marrow whipped butter, Tuscan olive oil & aged balsamic, olive tapenade ricotta

$16

 

Soup Du Jour

The Chefs’ creation, seasonally inspired

$16

 

Caesar Salad

Romaine hearts, shaved Parmigiano-Reggiano, house cured pork belly lardons, olive oil brushed baguette croutons, house balsamic Caesar dressing

$19

 

Cucumber & Melon Salad

Frisee, pickled watermelon radish, candied walnuts, whipped feta, red veined sorrel

$25

 

Pan Seared Crab Cake

Sweet corn velouté, poached quail egg, charred baby corn salsa, tomato lime vinaigrette

$31

 

Burrata & Heirloom Tomato Carpaccio

Cucumber mignonette, basil oil, pistachio gremolata, grilled kalamata olive sourdough points

$26

 

Chili & Tamarind Glazed Grilled Calamari Steak

Lime scented forbidden black rice, shishito pepper relish, braised baby bok choy, coconut cashew sauce

$31

 

---

DINNER ENTRÉES

Pan Seared Black Cod

Fondant potatoes, fennel confit, pea purée, crisp prosciutto, roasted radish

$50

 

Roasted Red Pepper, Spinach & Feta Stuffed Chicken Roulade

Tomato & olive farro, tahini marinated charred zucchini, preserved lemon & oregano bechamel

$47

 

Nagano Pork Chop

Boursin & creamed spinach whipped polenta, broccolini, pickled shallots, rosemary caramelized peaches

$50

 

Apricot Glazed & Ground Almond Crusted Lamb Rack

Saffron couscous, honey roasted carrots, green beans, mint harissa yogurt

$66

 

Beef Tenderloin

Stilton gnocchi, sautéed wild mushrooms, roasted celery root, curled scallion gremolata, bordelaise sauce

$65

 

Grilled New York Striploin

Potato pavé, horseradish parsnip purée, asparagus, peppercorn demi-glace

$63

 

Vegetarian Lentil Fritter

Chickpea cassoulet, wilted kale, sesame & honey vegetable ribbon salad

$40

 

Seafood Linguini

Seared Digby scallops, black tiger shrimp, slow roasted tomatoes, zucchini, asparagus, spinach, herbes de provence, white wine shallot preserved lemon cream sauce

$43

 

---

Add Sautéed Asparagus or Mushrooms ~ $16 | Shrimp ~ $20 | Scallops ~ Market Price | Plate Splitting ~ $8

---

 

Desserts

Peach & Sour Cream Mousse

Pecan biscuit, caramel peach compote, honeycomb tuile

$16

 

Frozen Strawberry Cream

Almond & cashew crunch, strawberry gelée, elderflower berry coulis

$16

 

Chamomile Bavarois

Shortbread, lemon, blueberry sorbet

$16

 

Chocolate Raspberry Opera Cake

Pistachio sponge, pistachio praline, raspberry coulis

$16

 

Vanilla Earl Grey Crème Brûlée

Fresh berries, orange blossom tuile

$16

 

Gelato / Sorbet

$15

 

---

~ Chef de Cuisine – Trevor Stephens ~

---