We prepare made-to-order sauces and seasonings and use only the freshest and finest ingredients to create inspired takes on French, African, Asian, Mediterranean and Southwestern cuisines. All breads, stocks and desserts are made in-house daily.


Though our menu changes almost every day, the following is a sample for the current season:


Haze pale ale & aged gouda soup, house made pretzel, mustard seed   12.00

Panko crusted duck tenderloin, curry vinaigrette, kimchi   14.00

Cheese slate, cranberry chutney, marcona almonds, lavash, mustard seed    18.00

Grilled tenderloin tail steak, romesco, fried polenta, pickled mushrooms   17.00

Salmon bacon carbonara, bucatini, gran podano   15.00

Breaded octopus calamari, miso broccoli salad, gochujang ketchup   16.00

 Duck pastrami, beet root vinaigrette, asparagus, crispy shallots   17.00


Spring mix salad, fried malanga, mung beans

Choice of (red beet vinaigrette, smoked onion, dill vinaigrette)


 Grilled Hawaiian Opah, jumbo lump crab, gnudi, fennel, Cajun sausage, grana padano   42.00

Seared sea scallops, butternut risotto, prosciutto, confit tomato, pea tendrils   43.00

 Gulf shrimp, calamarata, bacon guajillo sauce, shiitake sofrito, fennel emulsion   36.00

 Grilled coulotte steak, deviled crab cake, smoked paprika aioli, crispy shallots, frisee    45.00

Egg battered veal medallions, feta, capers, kalamata olives, citrus butter sauce    40.00

 Grilled pork tenderloin, toasted barley pilaf, miso tahini sauce, shaved fennel & apple   32.00

 Herb crusted lamb rack, pave potato, roasted mushroom lamb jus     50.00

 Duck breast, fingerling potatoes, roasted beets, orange, blueberry gastrique   35.00

 Free range chicken breast, mushroom & spinach grits, parsley almond pesto   31.00


Crème brûlée, fresh berries    10.00

Chocolate pound cake, candied walnuts, dulce de leech, vanilla ice cream    10.00

Red Velvet cheesecake   10.00

Vegan coconut rice pudding, cherry rhubarb compote, sesame granola   10.00

Strawberry pineapple crumb cake, chantilly cream    10.00

Updated January 16, 2021