SMALL PLATES

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

Tuna Tartare
with sweet onion, caper, sea salt, & truffle
13 gf

Fresh Jonah Crab Salad
with scallions, sweet pepper and lemon herb aioli
on mixed greens
15 gf

Crispy Veal Sweetbreads
with roasted onions and potatoes, red wine demi-glace
16

Alaskan King Crab
on a crispy rice cake with a roasted sweet pepper butter sauce
21

LARGE PLATES

Herb-crusted Golden Tilefish
on a saffron, leek butter sauce, herb spaetzle
31 gf

Miso-glazed Black Sea Bass
with ginger scallion rice, miso, citrus chili sauce,
pineapple salsa
34 gf

Surf and Turf
Tensen Farm Filet and butter-poached Lobster Tail
over a mushroom tart with mushroom shallot demi-glace,
beurre blanc drizzle, & roasted potatoes
33

Tensen Farm Sirloin Strip Steak Steak
Pan-seared with a green peppercorn, mushroom, sundried tomato and sherry demi-glace,
au-gratin potatoes
34 gf

Robie Farm Veal Rib Chop
with lemon caper butter sauce, veal glaze,
rosemary garlic smashed potatoes
36 gf

Please note that it is Chef’s intention to run these additions into Saturday evening however, depending on demand,
some may be 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