Dinner Menu

Appetizers

Soup Du Jour ∙ Daily Preparations │MP

¨ Shrimp (Cocktail) ∙ Spicy Horseradish ∙ Lemon │5

Bone Marrow (Roasted) ∙ Fried Capers ∙ Cornmeal Gratin ∙ Malt Vinegar Aioli |10

Chicken Rillettes (Confit) ∙ House Made Pickles ∙ Grain Mustard ∙ Rendered Bacon| 11

Pork Belly (Crispy) ∙ Potato Pancake ∙ Maple ∙Jalapeno ∙Candied Orange ∙Egg |12

¨ Cured Salmon (Bourbon) ∙ Avocado ∙ Cucumber ∙ Blood Orange/Ginger Ponzu ∙ Sesame|13

¨ Carpaccio (A5 Wagyu) ∙ Olive/Caper Tapenade ∙ Pecorino ∙ Smoked Sea Salt ∙ Peppercorn │15

Escargot (Baked) ∙ Foie Gras ∙ Truffle/Almond Romesco ∙ Puff Pastry │16

Crab Cake (Alaskan) ∙ Roasted Cauliflower ∙ Grand Marnier ∙ Truffle Honey ∙ Micro Radish │16

Salads

Arugula (Rocket) ∙ Golden Beets ∙ Almond Granola ∙ Cherries ∙ Tarragon Yogurt | 8

Kale (Caesar) ∙ White Anchovies ∙ Lupine Beans ∙ Radish ∙Pecorino │9 **

Iceberg (Chopped) ∙ Bacon Lardons ∙ Avocado ∙ Sunflower Seeds ∙ Creamy Wildfire Blue | 9

Pastas

Spaghettini (Thin Cut) ∙ Veal/Pork Meatball ∙ Tomato Jus ∙ Black Garlic ∙ Pecorino │11

Gnocchi (Sweet Potato) ∙ Cannellini Beans ∙ Mushrooms ∙ Wilted Greens ∙ Aged Feta │12

Pappardelle (Thick Cut) ∙ White Bolognese ∙ House Made Ricotta ∙ Mint Gremolata │13

Entrees

¨ Seasonal Fish and Seafood ∙ Daily Preparations │MP

Chicken Breast (Skin-on/Crispy) 26

¨ 10oz. Pork Chop (Brined) │28

¨ 12oz. Duck Breast (Magret) |30

¨ 10oz. Hanger Steak (Butchers Cut) │28

¨ 8oz. Beef Tenderloin (Filet) 42

¨ 16oz. Bone-in Rib Eye (Dry Aged) │52

Sides

Brussels Sprouts (Charred) ∙ Marcona Almonds ∙ Feta ∙ Grapefruit │8

Asparagus (Grilled) ∙ Preserved Lemon │9

Wild Mushrooms (Seasonal) ∙ Fines Herbs ∙ Brandy │10

Potatoes (Whipped) ∙ Butter │6

** 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.