CHARCUTERIE
Three - 16 / Five - 23 / Truffle Honey +5
chef’s selection
ARTISANAL CHEESES
Three - 16 / Five - 23 / Truffle Honey +5
chef’s selection
STARTERS
Roasted Bone Marrow
perfectly roasted beef marrow served in the bone paired with savory braised beef cheek
Grilled Artichoke
grilled and brushed with garlic and herb olive oil, served with lemon basil aioli and clarified butter
Shrimp Cocktail
jumbo tiger prawns served chilled with traditional cocktail sauce
Pacific Scallops
fresh-caught scallops sauteed in a white wine butter sauce atop a smooth fava bean puree
Shishito Peppers
sauteed peppers tossed in house ponzu sauce and chicharron flakes
Oysters
daily variety served on half shell with tobasco and mignonette sauce
Street Vendor Calamari
kicked up calamari....tossed with shishito and calabrese peppers with a light ponsu drizzle
FROM THE GARDEN | STOVE
Cauliflower & Quinoa
Oven-roasted cauliflower and red quinoa salad with roasted pepitas
tossed in olive oil and fresh-squeezed lemon juice
Wedge Salad
quarter head of iceberg lettuce covered in bourbon maple-glazed bacon, dried cranberry,
candied pecans and bleu cheese dressing
Grilled Caesar Salad
Grilled Romaine lettuce and croutons drizzled in with house-made classic Caesar dressing
sprinkled with fresh parmesan cheese and topped with an anchovy filet (chicken +5)
Grilled Vegetable Salad
grilled vegetable medley, seasoned avocado and frisee
Lobster Bisque Soup
Tomato and cream based soup with fresh lobster tail pieces served with toasted baguette
Classic Tomato
House-made classic tomato soup served with a side of garlic bread
MAINS FROM THE RANGE
Cast Iron New York
Prime New York cut grilled to temp and finished sizzling on a hot cast iron plate topped with
half bulb roasted garlic and accompanied by fresh French baguette, broccolini and baby carrots
Fillet Mignon
bacon-wrapped filet cooked to temp with gorgonzola potato gratin
grilled asparagus and green peppercorn sauce
New Zealand Rack of Lamb
Tender New Zealand lamb served with house made potato gnocchi
with bleu cheese and red pepper sauce
Steak Au Poivre
prime cut filet with a black pepper crust, gorgonzola potato gratin and grilled asparagus
Flat Iron Steak
Slow cooked Sous Vide steak finished on the grill for the perfect sear served with garlic mashed potatoes and roasted baby carrots topped with a slice of our red wine butter
Bone-in Grilled Heritage Pork Chop
tender grilled pork chop served with grilled peaches in red wine jus
on a bed of garlic mashed potatoes
Beef Bourguignon
5 hrs. slow cooked beef cheek with fingerling potatoes
baby carrots and lardon
Brick Chicken
airline chicken breast baked under a hot red brick for the perfect sear, rosemary jus, served on a bed of garlic mashed potatoes and oven-roasted vegetables
(ask about our classic roasted chicken)
Duck Breast
pan-seared duck breast with grilled polenta, golden beets and
wild berry gastric
MAINS FROM THE SEA
Roasted Salmon
Wild caught cold water salmon pan roasted and served on a bed of grilled asparagus,
and topped with our grain mustard and lobster sauce (sunny side up egg +2)
Pan-Seared Wild Sea Bass
perfectly seared wild sea bass served on a bed of sweet carrot puree with capers, tomatoes
and a brown butter sauce
Alaskan King Crab
fresh caught legs served with roasted vegetables
fresh lemon wedges and clarified butter
PASTA (made fresh daily)
Seafood Pasta
a medley of seafood (upon availability) in a lobster and tarragon sauce with a touch of cream
Pesto Pasta
house-made fettuccine tossed in fresh house-made pesto sauce and cherry tomatoes
(grilled chicken breast + 5)
Classic Risotto
creamy, slow cooked risotto with oven-roasted oyster and shitake mushrooms and truffle oil
(shrimp +5)