Dinner Menu


Soup Du Jour 9 – Daily Preparations

Shrimp Cocktail 4.5ea. (gf) – Horseradish, Lemon

Bone Marrow 10 – Roasted Garlic, Pickled Vegetables, Grilled Bread

Arborio Risotto 10 (gf/v) – Seasonal Mushrooms, Pecorino, Fines Herbs

Escargot 14 – Foie Gras, Black Truffle, Puff Pastry, Sesame

Duck Breast* 16 (gf) – Peppercorn, Hazelnut, Amarena Cherry, Feta

Lobster Roll 16 – Fennel, Tomato, Aioli, Toasted Brioche  

Scallops/Veal* 17 – Israeli Couscous, Butternut Squash, Goats Cheese

Steak Tartare* 18 – Cognac, Carrot/Chiles, Quail Egg, Toasted Barley

Cioppino 18 – Assorted Shellfish, Tomato/Chile Fumet

Foie Gras Torchon 20 – Triple Cream, Pistachio, Blood Orange/Maple


Mixed Greens 8 (gf/v) – Carrot, Feta, Sunflower, Tomato Coulis

Watercress/Frisee 9 (gf/v) – Aged Blue, Almond Pralines, Grain Mustard

Arugula 9 (gf/v) – Radish, Truffle Mousse, Lemon, Parmesan

Baby Kale 10 (gf/v) – Heirloom Vegetables, Lavender Goats Cheese, Maple


Ricotta Gnocchi (v) 8/16 – Broccolini, Squash, Goats Cheese, Pecans

Tagliatelli 9/18 – Clams, Guanciale, Swiss Chard, EggYolk

Rigatini 10/20 – Veal/Pork Ragu, Tomato Jus, Chile Gremolata


Seasonal Fish and Seafood* mkt – Daily Preparations

Bone-in Chicken Breast 26

10oz. Hanger Steak* 28

10oz Bone-in Pork Chop* 30

12oz. Strip Loin Steak* 34

8oz. Beef Tenderloin Filet* 38

14oz. Bone-in Lamb Rack* 42

14oz. Bone-in Veal Chop* 50

16oz. Bone-in Dry Aged Rib Eye* 52

  • Heirloom Potato, Creamed Spinach, Jus
  • Parsnip, Arugula, Pecorino, Béarnaise Sauce (gf)
  • Broccolini, Carrot, Mushrooms, Bordelaise Sauce (gf)


Spinach Soufflé 7 (gf/v) – Parmesan, Macerated Tomato
Charred Sprouts 8 (gf/v) – Golden Raisins, Pecans, Aged Blue
Asparagus 8 (gf/v) – Grilled, Lemon
Seasonal Mushrooms 9 (gf/v) – Fines Herbs, Brandy
Potato Frites 5 (gf/v) – Dill, Garlic, Horseradish Aioli
Potato Puree 6 (gf/v) – Whipped, Butter
Potato Gratin 6 (v) – Aged Cheddar, Breadcrumbs

(gf) = Gluten Free Choices (v) = Vegetarian Choices

*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