Entrees


ROCKFISH BOUILLABAISSE 28 
Mussels, fennel, saffron

PAN SEARED HALIBUT 26 
Baby squash, basil risotto, pine nuts 

PAN SEARED SCALLOPS 25 
Asparagus, prosciutto, Israeli couscous

PAN ROASTED AMISH CHICKEN BREAST 24 
White beans, leek, porkbelly

HOUSE-MADE BLACK TRUFFLE AGNOLOTTI 26
Black trumpet, cipollini onion, castelmagno

BACON WRAPPED PORK TENDERLOIN 26
Sweet potato, kale, caramelized apple

 ROASTED MEADOW VIEW LAMB  RACK 34 
Salsify, broccoli rabe, parsley, persillade

GRILLED RIBEYE 36
Fingerling potato, pearl onion, sundried tomato vinaigrette


Sides

Fried Cauliflower 7
Shishito Peppers with Ponzu 7
Fried Green Tomatoes 7
Brussels Sprouts 8
Sugar Snap Pea Salad 7
Mushroom Risotto 8
 

Executive Chef
Takeshi Nishikawa

Pepper-luscious.