dinner
Available Tuesday - Saturday | 5pm - 9pm
(gf) gluten-free | (v) vegetarian
starters
waldorf salad (gf + v) — 24
baby gem lettuce, mâche, green apple, walnut, celery, mayo, sour cream dressing
winter panzanella salad (v) — 24
burrata, toasted bread, roasted red onion, roasted squash, roasted brussel sprouts
dried cranberry, maple-mustard dressing
dried cranberry, maple-mustard dressing
zucchini blossoms — 26
ricotta-filled zucchini blossoms, anchovy, lightly fried, zucchini purée and cherry tomatoes
chicken tortilla soup — 14
avocado, tortilla crisps, cilantro
thai curry soup (gf + v) — 14
curry paste, coconut milk, coconut flakes, squash, celery, potato, lemon zest
topped with crispy plantain and scallion
topped with crispy plantain and scallion
zucchini and squash carpaccio (gf + v) — 24
zucchini, squash, feta, lemon zest, mint, pepitas, pomegranate
avocado green bean salad (gf + v) — 24
mixed lettuces, green beans, avocado, roasted corn, cherry tomatoes, shaved
radish, feta cheese, candied almonds, poppy seed vinaigrette
radish, feta cheese, candied almonds, poppy seed vinaigrette
Large Plates
french dip — 26
thinly sliced roast beef, horseradish aioli, au jus, fresh hoagie roll, french fries
waygu beef short ribs — 48
pomme purée, baby carrots, demi-glace
squash gnocci (v) — 28
homemade squash gnocchi tossed in butter, sage, and finished with aged parmesan
baked halibut — 52
parmesan, breadcrumbs, garlic, lemon zest, parsley, asparagus,
butter white wine sauce
butter white wine sauce
lobster roll — 34
Maine lobster, herbs, top cut bun, grilled lemon, french fries
grilled 16oz rib-eye (gf) — 72
served with roasted potatoes and sauteed spinash
truffle mushroom risotto (gf + v) — 32
porcini mushroom, truffle pasta, white wine, vegetable stock, shallot, parmesan
and butter
and butter
baked salmon (gf) — 38
served with chopped black olives and capers, with potato sauce and sichuan
pepper
pepper
housemade spaghetti (v) — 28
served with cherry tomato sauce and fresh basil
red snapper al cartoccio (gf) — 38
tomato sauce, cherry tomatoes, capers, black olives, served with fingerling
potatoes
potatoes
chicken milanese — 34
fried, served with arugula salad and citronette vinaigrette, cherry tomato, and sliced parmesan
roasted chicken breast — 34
chicken lollipop, pomme purée, chicken gravy
filet branzino (gf) — 42
grilled, evoo, salt, pepper, served with roasted carrots
char-grilled burger — 29
brioche roll, 8oz black angus patty, butter lettuce, heirloom tomato, onion-bacon jam, french fries
choice of cheese: pimento, provolone, cheddar +3 | add bacon and/or avocado +3 each
Sides
grilled asparagus (gf + v) — 12
french fries (gf + v) — 12
truffle fries (gf + v) — 16
mixed baby carrots (gf + v) — 12
pommes purée (gf + v) — 12
sautéed spinach (gf + v) — 12
cast iron fingerling potatoes (gf + v) — 12
Dessert
flourless chocolate cake (gf) — 12
rich flourless chocolate cake finished with vanilla bean whipped cream, fresh raspberries, chocolate shavings and gold leaf
coconut cream tart (gf) — 12
coconut macaroon crust filled with coconut pastry cream and topped with vanilla whipped cream
key lime tart — 12
graham cracker shell filled with key lime curd, topped with whipped cream, white chocolate crisp pearls and a lime wheel
Seasonal selections
almond pear tart — 12
pumpkin cheesecake — 12
salted caramel chocolate tart — 12