Romaine hearts, white anchovy, shaved parmesan cheese, crouton, caesar dressing
Pickled fig, rosemary port wine gastrique, olive oil, basil, mint and pine nut pistou
Hydro bibb lettuce, Peruvian spiced goat cheese vinaigrette, toasted pumpkin seeds, balsamic glaze
Chef selection of soup of the day
Chipotle aioli, peach ponzu glaze, crispy garlic, citrus zest
Fried shishto peppers, pickled watermelon radish, spicy mayo, sweet soy
Miso ponzu glaze, wasabi ranch
Braised red cabbage, Russian aioli, rye toast
Vichyssoise, crisp salmon skin, caviar, dill infused creme fraiche, chives
Tuna, yellowtail, salmon seared rose on a bed of pickled watermelon radish and seaweed salad, cucumber, lemon, chives, sesame seeds, crispy garlic
ponzu, eel sauce, wasabi, seaweed salad
Lime, green curry, fish sauce, crispy thai chili, sweet peppers, basil, cilantro, rice paper chips, coconut foam
yukon gold mash, braised collards, bone marrow herb butter, smoky onion tangles
Braised rabbit, grana padano, cracked pepper, linguine, broccolini
Balsamic white wine cream sauce, chicken confit, fresh mozzarella, basil sundried tomatoes
Roasted yukon potatoes, shrimp, mussels, saffron tomato broth
Blackened snapper, cheesy grit cakes, braised collards, sauce piquant
Celery root and pear puree, ginger glazed heirloom carrots, plum wine demi glace
8oz certified angus beef wild mushroom risotto, asparagus, perigourdine
yukon potato confit, smoked bacon, leeks, honey crisp apple, foie gras hollandaise
10oz bone-in filet, fried 80z cold water lobster tail, asparagus, yukon gold mash. foie gras bearnaise
Cilantro lime rice, blistered black bean and corn medley, roasted pickled red pepper puree, cilantro lime crema
ADD tempura soft shell crab 21.
ADD 5 grilled shrimp 18.
ADD oscar – crab meat, asparagus, béarnaise 19.
SELECT A SAUCE bordelaise | béarnaise 5
BRAISED COLLARDS / ASPARAGUS / GINGER GLAZED HEIRLOOM CARROTS / YUKON GOLD MASHED POTATOES / FRIED ONION STRAWS / WILD MUSHROOM RISOTTO / DUCK FAT FRIES with BÉRNAISE
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
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 – Ace Tuason
General Manager – Juston Takacs