Mission Figs and Burrata  16.

micro arugula, sea salt, olive tapenade, crostini

Grilled Octopus  16.
chorizo, fingerlings potatoes, salsa verde, sorrel

Seared Foie Gras  18.
apple butter, brioche, apple slaw

Roasted Baby Beets  12.
yogurt, walnuts, arugula, pesto

Creamy Polenta  10.
sausage ragu, shaved parmesan

Warm Mushroom Salad  11.
spinach, red endive, egg, buttermilk herb dressing

Chef’s Charcuterie Board  16.
cured meats, aged cheese, pickled vegetables, crackers, spread

Beef Tartare  13.
smoked paprika, mahon cheese, pickled shallots, crostini

Sauteed P.E.I. Mussels  14.
leeks, bacon cream, smoked paprika, toast points

Tonight’s Seasonal Soup Selection  8.


Pan Roasted Salmon  28.

butternut tabbouleh, mint, cranberries, orange, currant-pine nut relish


Truffle Fusilli Pasta  24.
roasted woodland mushrooms, sage, parmesan cheese, mushroom reduction

Jumbo Scallops  30.
white corn polenta, marcona almonds, smoked bacon, apples, brussels sprouts

Honey-Dijon Glazed Pork Chop  30.
caramelized onion mashed potatoes, broccoli rabe


Crescent Duck Breast  28.
smoked potato-leek puree, baby carrots, truffle foie gras demi-glace


Roasted Chicken Breast  25.
red beans, jasmine rice, tasso gravy, charred lime

Seared Branzino  29.
lentil ragout, roasted mushrooms, fennel puree

Spicy Seafood Stew  29.
clams, shrimp and fish in a light tomato broth

Sixteen-Ounce Grilled Angus Sirloin  34.
Iowa blue cheese potatoes au gratin, haricots verts, carrots, red wine sauce



Side Dishes  8.

Charred Cauliflower with Romesco

feta cheese

Roasted Brussels Sprouts

walnuts, bacon, olive oil

Butternut Squash

parmesan cheese, sherry reduction


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