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

Sea Urchin
over a crispy rice cake
with a roasted red pepper butter sauce
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

Duck Confit
served over roasted vegetable hash with a red wine demi-glace
24 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

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