Three - 16  /   Five - 23
chef’s selection


Three - 16 /  Five - 23 /  ADD Truffle Honey - 3
chef’s selection


Street Vendor Calamari | 11

calamari with a "kick" - tossed with chopped shishito and calabrese peppers

Pacific Scallops | 18

fresh caught scallops sauteed in a white wine butter sauce atop a smooth fava been puree

Shishito Peppers | 9

sauteed peppers tossed in house ponzu sauce

Black Mussels | 13

chorizo, piquillo peppers and saffron with house-made chili paste available in traditional sauce or a white wine cream sauce

Oysters | 3 per

daily variety, served on half shell

Lobster & Shrimp Quesadilla | 12

served in a 12-inch flour tortilla with sour cream, pico de gallo and grilled avocado

Artichoke | 14

steamed artichoke served with lemon basil aioli, drawn butter

Mushrooms | 10

wild mushroom medley sauteed in herb garlic compound butter




Arugula Salad | 13

shaved Parmesan, pine nuts and Serrano ham with a honey vinaigrette drizzle

Beet Salad | 13

mixed greens with herb pesto,, goat cheese, candied walnuts in a citrus honey vinaigrette

Grilled Vegetable Salad | 14

vegetable medley, seasoned avocado and frisee - served chilled

Wedge Salad | 13

bourbon maple glazed bacon, candied pecans with blue cheese dressing and dried cranberries

Grilled Seasonal Fruit | 14

mixed greens tossed with olive oil, asparagus tips, burrata, and fresh herbs

Caesar | 13

romaine hearts, shaved Parmesan and house-made Caesar dressing topped with curred anchovy filet



New York Steak | 32

prime cut topped with tobacco onions, gorgonzola cheese, house-cut potatoes, and grilled vegetable medley

 Fillet Mignon | 35

house-made béarnaise served with fries and grilled asparagus

Steak Au Poivre | 37

Cracked black pepper crusted filet with green peppercorn jus served with garlic fries and grilled asparagus

 Rack of Lamb | 30

New Zealand rack of lamb on a bed of garlic mashed potatoes and a side of roasted baby vegetables with a house-made bell pepper dijon

Duck Duet | 32

Maple Leaf duck breast pan seared and servied on a bed of grilled polenta accompanied by 2 oz. of Hudson Valley foie gras

Beef Bourguignon | 28

slow cooked with fingerling potatoes, baby carrots and lardon atop creamy mashed potatoes

Roast Chicken | 24

served with roasted vegetable, Israeli couscous and a light green curry sauce

 Grilled Heritage Pork Chop | 26

fresh apple, fennel, and cranberry sauce

 Salmon | 28

fresh atlantic salmon, fresh root vegetables drizzled with a black berry reduction topped with a sunny side up egg

 Grilled Wild Halibut | 28

  sauteed brocollini, curried cauliflower with an almondine sauce

 Seafood Pasta | 28

house-made linguine and an assortment of fresh seafood tossed with our lobster saffron reduction with blanched fennel, celery and peas

Cadillac Pesto Pasta | 19

house-made linguine pasta tossed in house-made pesto sauce / chicken +5

Wild Mushroom Risotto | 24

traditional Arborio risotto finished with wild mushrooms and pecorino romano


asparagus | truffle shoestrings | sautéed spinach | mac & cheese