SMALL PLATES

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

Tuna Tartare
Yellowfin Tuna with sweet onions, capers, truffle and sea salt
13 gf

Seared Sea Scallops
with a mushroom leek pastry, red wine glaze, herb butter
14

Warm Duck Confit Salad
with slow roasted vegetables and an orange tarragon vinaigrette
12 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 gf

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

Tensen Farm Rib-Eye Steak
Pan-seared with a green peppercorn, mushroom, sundried tomato and sherry demi-glace,
au-gratin potatoes
35 gf

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