Dinner Menu

Appetizers

¨ Shrimp Cocktail ∙ Horseradish ∙ Lemon | 6

Risotto ∙ Seasonal Mushrooms ∙English Peas ∙Cured Egg Yolk | 11

Bone Marrow ∙ Capers ∙ Cornmeal Gratin ∙ Preserved Lemon/Herbs | 11

Pork Belly ∙ Braised Greens ∙ Mushroom Shoyu ∙Radish ∙ Cilantro | 12

Charred Octopus ∙ Fig Jam ∙ Chimichurri ∙ Pecorino ∙ Mustard Greens | 18

Escargot ∙ Foie Gras ∙ Truffle/Almond Romesco ∙ Puff Pastry | 18

Beef Tartare ∙Traditional Accoutrement | 20

Lobster Tail ∙ White Polenta ∙ Smoked Bacon ∙ Lobster/Tomato Broth | 21

Salads

Rocket Arugula ∙ Golden Beets ∙ Almond Granola ∙ Cherries ∙ Tarragon Yogurt | 9

Warm Baby Kale ∙ Smoked Bacon ∙Apple ∙ Pumpernickel Croutons ∙ Maple/Mustard Seed | 10

Shaved Root Vegetables ∙ Cucumber ∙Shallots ∙Feta ∙Dill/Mustard Vinaigrette | 10

Pastas

Spaghetti ∙ Gigi’s Meatball ∙ Neck Bone Gravy ∙ Black Garlic Puree | 13

Pappardelle ∙ White Bolognese ∙ House Made Ricotta ∙ Mint Gremolata | 15

Entrees

Seasonal Fish and Seafood ∙ Daily Preparations | MP

Chicken Breast (Skin-on/Crispy) | 30

¨ 10oz. Brined Pork Chop | 32
¨ 12oz. Magret Duck Breast | 34
¨ 10oz. Hanger Steak | 34
¨ 8oz. Filet Mignon | 44
¨ 16oz. Bone-in Dry Aged Rib Eye | 52

Hand Cut Frites ∙ Chimichurri ∙ Brown Butter Hollandaise
Seasonal Vegetables ∙ Shiitake Mushrooms ∙ Bordelaise Sauce
Entrée Addition ∙ Foie Gras | 14    Lobster Tail | 18

Sides

Brussels Sprouts ∙ Marcona Almonds ∙ Feta ∙ Grapefruit | 9
Asparagus ∙ Preserved Lemon | 10
Seasonal Mushrooms ∙ Fines Herbs ∙ Brandy | 11
Potato Puree ∙ Black Truffle Butter | 7

 

¨ these items are served raw or undercooked, or may contain raw or undercooked ingredients.

Consuming raw or undercooked ingredients may increase the risk of food-borne illness

** These items are served raw or undercooked, or may contain raw or undercooked ingredients. Consuming raw or undercooked ingredients may increase the risk of food-borne illness.