Winter Menu
17466
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SOUPS & SALADS

  • BLACK GARLIC CAESAR SALAD

    12

    Romaine hearts, white anchovy, crouton

  • BURRATA

    19

    Pickled fig, rosemary port wine gastrique, olive oil, basil, mint and pine nut pistou

  • GOLDEN BEET SALAD

    19

    Hydro bibb lettuce, Peruvian spiced goat cheese vinaigrette, toasted pumpkin seeds, balsamic glaze

  • SOUP DU JOUR

    12

    Chef selection of soup of the day

Starters

  • CHAR SIU PORK BELLY

    16

    Fried shishito peppers, pickled watermelon radish

  • CRISPY CONFIT DUCK WINGS

    16

    Miso ponzu glaze, wasabi ranch

  • PASTRAMI SPICED LAMB LOLLIPOPS

    24

    Braised red cabbage, Russian aioli, rye toast

  • SALMON CRUDO (RAW)

    20

    Vichyssoise, crisp salmon skin, caviar, dill infused creme fraiche, chives

  • SEARED RAINBOW ROSE

    26

    Tuna, yellowtail, salmon seared rose on a bed of pickled watermelon radish and seaweed salad, cucumber, lemon, chives, sesame seeds, crispy garlic

  • THAI GROUPER CEVICHE

    21

    Lime, green curry, fish sauce, crispy thai chili, sweet peppers, basil, cilantro, rice paper chips, coconut foam

Entrees

  • BONE-IN RIBEYE

    60

    Yukon gold mash, braised collards, bone marrow herb butter, smoky onion tangles

    18oz

  • BRAISED RABBIT CACIO E PEPE

    38

    Braised rabbit, grana padano, cracked pepper linguine, broccolini

  • CAPRESE CHICKEN LINGUINE

    35

    Balsamic white wine cream sauce, grilled chicken, fresh mozzarella, basil, sundried tomatoes

  • CHILEAN SEABASS CIOPPINO

    45

    Roasted yukon potatoes, shrimp, mussels, saffron tomato broth

  • LOW COUNTRY SNAPPER

    40

    Blackened snapper, cheesy grit cakes, braised collards, sauce piquant

  • PLUM WINE BRAISED SHORT RIB

    55

    Celery root and pear puree, ginger glazed heirloom carrots, plum wine demi glace

  • PORCINI DUSTED FILET

    58

    8oz certified angus beef wild mushroom risotto, perigourdine

  • SURF AND TURF

    110

    10oz bone-in filet, 8oz cold water lobster tail, asparagus, duck fat fries, bearnaise

  • YUCATAN GROUPER

    40

    Cilantro lime rice, blistered black bean and corn medley, roasted pickled red pepper puree, cilantro lime crema, fried yucca chips

ADD tempura soft shell crab 21.

ADD 5 grilled shrimp 18.

ADD oscar – crab meat, asparagus, béarnaise 19.

SELECT A SAUCE bordelaise | béarnaise 5

ALL ENTREES SPLIT – 8 /
ALL SALADS SPLIT – 2

We will add a 20% gratuity to the check of parties of 6 or more.

We will accommodate special dietary needs and restrictions; a substitution fee may be applied to special requests.
Executive Chef – Andrew Suthers / Sous Chef – Bjorn Chesterman
General Manager – Juston Takacs