Entrees

PAN ROASTED BRANZINO 24
Fennel, smoked celeriac, olive

ROASTED HALIBUT 28
Saffron risotto, baby squash, basil

PAN SEARED SCALLOPS 26
Israeli cous cous, asparagus, prosciutto

ROASTED AMISH CHICKEN BREAST 24
Polenta, rainbow chard, maitake

VEGETARIAN FETTUCCINI ALA BOLOGNESE 23
English peas, parmeggiano reggiano, spring garlic

BACON WRAPPED PORK TENDERLOIN 25
Sweet potato, kale, caramelized apple

GRILLED RIB EYE 34
Grilled scallion, romesco, sundried tomato vinaigrette

BRAISED BEEF SHORT RIBS 28
Smoked pomme puree, baby carrots, cipollini onion

Shareable Sides

Fried Green Tomatoes 7
Smoked Fingerling Potato 8
Fried Brussels Sprouts 7
Saffron Risotto 8

 

Executive Chef
Takeshi Nishikawa

Pepper-luscious.