Small Plates

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

Tuna Tartare
with capers, sweet onion, truffle, sea salt, arugula
13 gf

Seared Jumbo Scallop
stuffed with truffle on a spinach fritter with a truffle vinaigrette
14

Seared African Tiger Prawn
on a rice cake with a roasted sweet pepper butter sauce
16 gf

Slow-braised Octopus
over a sauce of roasted portobello, tomatoes, wine, lemon, garlic, and sherry
topped with crispy prosciutto
12

LARGE PLATES

Seared Monkfish with Clams and Chorizo
in a tomato broth with baby spinach and braised potatoes
26 gf

Pan-roasted Swordfish
with a lemon caper butter sauce, smashed new potatoes
27 gf

Miso-glazed Halibut
over a light tomato stew with lemongrass, ginger, garlic, chili, sesame,
roasted romanesco and new potatoes
34 gf

Duck Confit
over a root vegetable hash, red wine demi-glace
25 gf

A Pair of Petite Filet Mignons
over a mushroom leek tart with truffle whipped potatoes
and a mushroom demi-glace and beurre blanc
31

Wine Addition

Moniker, Cabernet Sauvignon, 2013, Mendocino County, California
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