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