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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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