Dinner Menu

• Small Plates

• asian calamari

  • 14

  domestic calamari, thai chili plum sauce, wasabi crema, fui kaki

• risotto milanese

  • 15

  bone marrow, beef stock, saffron

• seared diver scallop

  • 16

  butternut squash puree, roasted squash, brown butter pumpkin seed vinaigrette

• tuna taco

  • 13

  tuna belly, sriracha aioli, wasabi tobiko roe, napa cabbage, yuzu soy, toasted sesame

• beetza

  • 13

  tandoori baked naan, onion jam, fig puree, roasted beet & goat cheese, rocket greens

• truffle pomme frittes

  • 7

  hand cut, truffle salt, parmesan, roasted garlic citrus aioli

• empanada

  • 12

  chicken, corn black bean, roasted scallion aioli, pico di gallo, queso fresco

• duck leg confit

  • 13

  crispy skin, confit of magret duck, rocket greens, black berry, blood orange gastrique

• buratta

  • 13

  roasted & pureed presentation of beets, rocket greens, crafted buratta, black garlic crostini

• “the garden salad”

  • 16

  seasonal micro green presentation, pumpernickel dust, pistachio oil, goat cheese, heirloom tomato, pickled onion, “4 chix ranch” perfect poached egg, fennel vinaigrette

  *limited availability.

• caesar

  • 12

  romaine heart, white anchovy aioli, parmesan, “duck fat” fried croutons, basil threads

• Entree Selection

• risotto milanese

  • 24

  bone marrow, beef stock, saffron

• pappardelle bolognese

  • 24

  hand crafted double o pasta, braised veal, beef, & pork san marzano tomato, basil ricotta, “sexy bread”

• “everything crusted” tuna

  • 29

  sushi grade tuna, everything crusted, toasted quinoa, red coconut currie

• duck duck

  • 31

  maple glazed breast, roasted carrots, duck confit, parsnip puree, toasted hazelnut

• “victorious” halibut

  • 29

  roasted tomato broth, mediterranean vegetables, basil pistou

• chicken rollatini

  • 28

  pecan cloaked, spinach and mascarpone stuffed, potato puree

• salmon

  • 29

  grilled scottish salmon, black lentils, escarole, beurre blanc

• shrimp & scallops

  • 31

  diver scallops & gulf shrimp, roasted garlic pistou risotto, blistered tomato, baby zucchini

• filet mignon au poivre

  • 34

  peppercorn crusted filet, peruvian pomme puree, mushroom fricassee, roasted shallot demi-glaze

• vegan presentation

  • 24

  puffed quinoa, today’s heirloom vegetable medley, red coconut curie

• new york strip

  • 44

  allen brothers 14 oz prime strip loinn.  served with heirloom vegetable & potato du jour

• the original “big chop”

  • 30

  4 part process, brined, smoked, sous vide, char grilled, heirloom vegetable & potato du jour

• tomahawk steak for two

  • 125

  48oz, prime, dry aged, grass fed, long bone, onion rings, pomme frites

• Dessert

• vanilla creme brûlée

  • 8

  grade A all natural Vermont maple egg custard caramelized

• flourless chocolate cake

  • 8

  decadent Belgium or belgian chocolate, Grand Marnier raspberry sauce

• 1950’s sundae

  • 5

  two scoops, vanilla bean, chocolate sauce, whipped cream, cherry

• key lime pie

  • 9

  short dough tart, florida key lime custard, candied key lime, fresh creme

• banana’s foster

  • 9

  banana flombe, brown sugar rum, house made bean ice cream, fresh creme

• pumpkin cheese

  • 10

  cake new york style, mascarpone & cream cheese, pumpkin, cinnamon crumb topping

• apple tart baked

  • 9

  honey crisp apple, frangiapane, toasted almond cinnamon short bread, house made vanilla bean ice cream, caramel

• drunken doughnuts

  • 9

  our famous, paty choux dough nuts, cinnamon sugar, house made rum jelly

• ring ding for 2

  • 18

  a decadent play on a childhood favorite, peanut butter mousse, devil’s food cake, belgium or belgian chocolate jacket, crispy phyllo, fresh berry