Small Plates

Sauté of Escargot
with a mushroom pastry, mushroom shallot sherry glaze
heirloom tomatoes, beurre blanc drizzle
12

Pan-seared medallion of Wagyu Beef
over a cannellini bean cassoulet
with pulled braised Short Ribs and roasted local vegetables in a rich sauce
14    gf

Tuna Tartare
Yellowfin Tuna diced with sweet onion, caper, truffle and sea salt
14    gf

Seared Scallops
in a Thai-style broth with carrots, bok choy, ginger, chili, garlic, mint
14

Large Plates

Portuguese Fisherman’s Stew
Braised Cod with chorizo and Manila clams
in a light tomato vegetable saffron broth
with braised potatoes
26

Lightly battered Flounder
with a saffron leek butter sauce, shaved fennel orange salad
local vegetable and farrow pilaf
28

Pair of petite Filet Mignons
with a mushroom leek tart, mushroom shallot sherry demi-glace
roasted garlic whipped potatoes
32

Wine Special

2015 Method Proprietary Red Wine, Napa, CA
Nice Bordeaux-style red blend, very food friendly
9    gl          34    btl

Please note that additions are subject to availability and may change without notice.

Please inform your server of any allergies.
*These Items may be prepared under-cooked upon request
Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs
may be hazardous to your health