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New Fall Menu Items
Warren Pear & Butternut Squash Salad
butter lettuce,goat cheese
pomegranate, pumpkin spice pepitas
Black Mission Fig Salad
burrata, prosciutto, cucumbers
purple ninja radish, wild baby arugula
basil dressing
Baby Lacinato Kale Salad
bacon, avocado, toasted pecans
Roasted Cauliflower & Peppers
romesco sauce, capers
castelvetrano olives, anchovy breadcrumb
Roasted Tri-Color Carrots
lime mayonnaise, cotija cheese
chipotle honey, cilantro
Lobster and Ricotta Ravioli
chilled marinated maine lobsters
sauce a la americaine
Pan-Roasted Boston Monkfish
creamy white and yellow corn chowder
Tempura Frog Legs
yuzu, sambal tartar sauce
Beef Tenderloin Skewers
kansas city dry rub, chimichuri
Cervena Venison Meatballs
hoja santa, ancho chilis
spicy tomato sauce, quesillo oaxaca
Pamu Farms Elk Chop
magic myrna potatoes
oyster and shiitake mushrooms
brussels sprouts, shallot, red wine demi
Pan Seared Scottish Salmon
baby pink & gold beets, beet greens
hazelnuts, horseradish creme fraiche
Sommelier: ~
Executive Chef: Chef Maiki Le