Current Additions

    • Small Plates

      Sauté of Escargot
      on a mushroom tart with heirloom tomatoes,
      mushroom leek glaze, beurre blanc drizzle
      11

      Stir-fry of Sirloin
      with peppers, onions, garlic in a citrus, chili glaze with ramen noodles
      12

      Seared Sea Scallops
      in a light Thai-style broth with ginger, citrus, garlic, chili
      13

      Tuna Tartare
      Yellowfin Tuna with capers, sweet onion, truffle, sea salt, arugula
      14

      Large Plates

      Southwestern-spiced Mahi Mahi
      with a fire-roasted pepper butter sauce, fresh tomato salsa
      Sweet potato and Yukon Gold potato smash
      27

      Sautéed Swordfish
      with roasted Crossroad Farm tomatoes with a hint of sherry and lemon,
      confit of leeks in a light butter sauce, roasted new potatoes
      28

      Miso-glazed Halibut
      with a miso, citrus, chili sauce,
      ginger scallion rice and a pineapple salsa
      33

      Duck Confit
      on a vegetable risotto with a red wine demi-glace
      25

      Tensen Farm Rib Eye Steak
      seared and topped with a steak butter and red wine glaze
      with smashed local potatoes
      34

      Please be aware that additions are subject to availability and may change without notice.
      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