Entrees

PAN SEARED ALASKAN HALIBUT 28
English pea-mint-vanilla puree, beech mushroom, pea shoot salad

SAUTEED ROCKFISH 25
Wild rice, corn-saffron cream, pine nuts, herb puree

PAN ROASTED CHICKEN BREAST 20
Lemon, wilted arugula, candied cashews, paprika jus

RAINBOW BABY CARROTS 19
Farro, cipollini, swiss chard, vin cotto

GRILLED PORK LOIN 24
Mustard glazed white beans, corn, tomato, french beans  

GRILLED LAMB RACK 30
Tabbouleh, cherry tomatoes, pomegranate molasses, olive crumb

GRILLED SKIRT STEAK 25
Rye spaetzle, parsnip puree, bordelaise sauce


Sides
Herb roasted fingerling potatoes 6
Sautéed Cauliflower with raisins 6
Brussel sprouts with or without pancetta 6
Sautéed Broccoli rabe 6

Executive Chef
Ron Tanaka