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Menu

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appetizers

grilled spanish octopus - fingerling potato-celery salad, peruvian aji amarillo, romesco, capers 17

braised short ribs - asian mustard potato puree, port-ginger-miso sauce, scallions, toasted sesame 15

sautéed wild mushrooms - soft parmesan polenta, white truffle sauce, chives, micro basil 16

chilled oysters on the half shell - grapefruit mignonette, wasabi, lime 13

six minute egg - baby arugula, crispy parma prosciutto, pecorino, sugar plum tomatoes, sherry vinaigrette 12

crispy 5 spice duck confit pancakes - Vietnamese peanut sauce, crushed peanuts, asian slaw, cilantro & basil 17

salt & pepper shrimp - goat cheese emulsion, palm sugar syrup, marinated apples, pistachios, cilantro 15

house cured faroe island gravlax - avocado toast, meyer lemon-dill aioli, fresh shallots, chives, capers 17

lobster tempura - dynamite aioli, wasabi tobiko 19

spicy tuna tartare - marinated cukes, red raddish, scallions, sprouts, yuzu-chili vinaigrette 17

crispy brussels sprouts - honey, pecorino, mint 14

salads

hearts of romaine - lemon-garlic-miso dressing, parmesan crisp, toasted garlic bread crumbs 12

marinated roasted beets - baby arugula, spiced-candied walnuts, crispy goat cheese, rosemary-honey vinaigrette 14

heirloom tomato stack - sweet corn, red onions, gorgonzola, roasted garlic-sherry vinaigrette, basil pesto, double smoked bacon 17

vegetable chopped salad - seasonal veggies, baby kale mix, toasted pumpkin seeds, golden raisins, feta cheese, roasted garlic-herb vinaigrette 16

entrees

grilled Scottish salmon - black beluga lentil ragout, sautéed spinach, Spanish salsa verde, crispy leeks 30

crispy skin branzino - grilled lemon, roasted grape tomatoes, capers, oregano, zucchini, roasted fingerling potatoes, garlic lemon butter 34

brined and grilled pork chop - garlic mashers, grilled asparagus, smoky red wine demi, blistered red grapes 28

grilled angus “center cut” filet mignon - “potato tot sticks”, broccolini, danish blue cheese, crispy shallots, chives, umami sauce 38

grilled new zealand venison - sticky rice, local artisan carrots, marinated king trumpet mushrooms, szechuan hoisin sauce 38

pan seared sea scallops - roasted butternut squash puree, spiced apple chutney, cider-brandy-green peppercorn sauce, chives 35

six hour braised beef - shredded over cavatappi pasta, crispy shallots, parmesan 25

buttermilk southern fried chicken breast - mashed red garnet yams, collard greens, pan gravy, red hot pepper jam 26

spicy vegetable fried rice - local farm veggies, fried egg, malaysian sweet soy, scallions 22

 
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Desserts

wonder bar - shortbread crust, peanut butter-white chocolate bourbon ganache, caramel-peanut topping, salted caramel ice cream 12

crème caramel - fleur de sel, fresh vanilla bean whipped cream 8

meyer lemon panna cotta - whipped cream, candied lemon zest 8

bitter sweet chocolate bread pudding - berry coulis, crème anglaise 10

duet of sorbet - mango & raspberry 9

host, peyman afshar executive chef, richard de mane