Small Plates

Sauté of Escargot on a mushroom pastry
with a mushroom shallot demi-glace, beurre blanc drizzle and heirloom tomatoes

Sauté of Rock Shrimp in a Thai-style stew
with carrots, scallions, ginger, garlic, and chili
12 gf

Tuna Tartare
with caper and sweet onions finished with truffle oil and sea salt
13 gf

Bluefin Tuna Sashimi
with an orange, soy, chili, scallion glaze with house slaw

Large Plates

Caribbean-spiced Mahi Mahi
with a coconut, citrus, chili sauce, Yukon gold sweet potato smash, pineapple salsa
24 gf

Portuguese Fisherman’s Stew
Braised Icelandic Cod with Manila clams,
baby spinach, chorizo sausage, braised potatoes in a light tomato broth
26 gf

Pair of Petite Filet Mignons
with mushroom shallot demi-glace,
mushroom leek tart, beurre blanc drizzle, truffle whipped potatoes

Medallions of Robie Farm Veal
Pan-roasted with a green peppercorn, mushroom, sundried tomato and sherry demi-glace,
vegetable farro pilaf

Wine Addition

Tabali Vetas Blancas Pinot Noir, 2014, Valle de Limare, Chili
glass 11 bottle 41

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

gf – gluten free v – vegetarian
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