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Chilled Zucchini Soup 11_
beau soleil oysters, lightly minted cream, zucchini strips |
Fettuccine 19_
roasted peppers, snap peas, zucchini, parmesan, arugula
add peekytoe crab 10_
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Cucumber, mango & Green Papaya Salad 14_
peanuts, fried shallots, spicy papaya dressing
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Baby Octopus Ceviche17_
pea sprouts, avocado, grapefruit ginger dressing
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Tomato Soup 10_
roasted cherry tomato, basil
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Shrimp Wontons 15_
young spinach salad, soy sake vinaigrette
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Beet Salad 14_
roasted beets, snow peas, orange supreme, goat cheese dressing
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Truffled Ravioli 23_
warm basil broth, charred tomatoes |
Local Greens 9_
cucumber, radish, herbs, green apple, champagne vinaigrette
add roquefort 4_ |
Black Pepper Pork Belly 14_
braised and roasted
bibb lettuce, roasted garlic chili jam, anchovy dressing | |
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Mains
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Sides
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Wild Striped Bass 31_
edamame puree, mizuna, asian pear, shiso, yuzu vinaigrette
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Creamy Polenta 6_
Roasted Broccoli with Vermont Cheddar 6_ |
Loup de Mer 29_
grilled whole
roasted vegetables, jalapeņo lime butter, capers
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French Fries 7_
Jasmine Rice 2_
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12 oz. Black Angus Sirloin 38_
bacon and potato gratin, creamed spinach
fresh mushroom salad, beef jus
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Bell and Evans Chicken 23_
brown butter späetzle, broccoli, whole grain mustard sauce
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Korean Style Beef Short Ribs 31_
kimichi, scallion salad, jasmine rice
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Summer Specials
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Heirloom Tomato Panzanella 17_
heirloom cherry tomatoes, fresh mozzarella,
parsley, garlic croutons, basil vinaigrette
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Petrossian Caviar with Imperia Vodka 24_
chives, creme fraiche, red onion, hard cooked egg
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Red Snapper 31_
steamed
in a pad thai manner, white currey, peanuts
flowering chives, fried tofu, chopped shrimp
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Saffron Chicken 26_
braised legs
crispy potato and ricotta dumplings, tomato fondue,
preserved lemon, black olives
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Executive Chef . Daniel “Chino” Parilla |
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