Menu
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:
Appetizers
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
Salad
Spring mix salad, fried malanga, mung beans
Choice of (red beet vinaigrette, smoked onion, dill vinaigrette)
Entrée
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
Dessert
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