SMALL PLATES

Sauté of Escargot on a mushroom pastry
with a mushroom shallot demi-glace, beurre blanc drizzle and heirloom tomatoes
11

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

Tuna Tartare Duet
Bluefin Tuna with a citrus, chili, mint sauce
Yellowfin Tuna with capers, sweet onion, sea salt and truffle
15 gf

Crispy Veal Sweetbreads
over pan roasted potatoes and onions with pancetta,
red wine veal glaze and beurre blanc drizzle
16 gf

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

Slow-braised Short Rib
over roasted root vegetable hash,
braising juices, veal glaze, crispy leeks
29

Pair of Petite Filet Mignons
with mushroom shallot demi-glace, mushroom leek tart, beurre blanc drizzle,
truffle whipped potatoes
32

Medallions of Robie Farm Veal
Pan-roasted with a green peppercorn, mushroom, sundried tomato and sherry demi-glace,
vegetable farro pilaf
30

Wine Addition

Atalon, Pauline’s Cuvee Red Blend, 2012, Napa Valley
glass 12 bottle 46

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