Dinner Menu

Summer Menu 10.15.2025

Small Plates

Gougères
French cheesy bread with Gruyère cheese, cumin seeds, and oregano
Roasted Carrots
Grilled Maitake Mushrooms with pomegranate molasses, and pumpkin seeds
Kafta Meatballs
Middle eastern seasoned beef, cucumber, mint yogurt, sumac
Blistered Shishito Peppers
Tomato gel with sriracha aioli
Heirloom Tomato Burrata
Cucumbers with red onions, creamy basil mousse, herbed crumbs, and parmesan crisps
Gnocchi
Sweet-spicy tomato sauce with oregano, basil oil, and parmesan
Agnolotti
Ricotta stuffed pockets with creamy carbonara egg yolk sauce, crispy prosciutto, and shaved parmesan
Crudo
Yellowtail with roasted red bell pepper aguachile, jalapeños, radishes, avocado purée, and cilantro
Pappardelle
Braised short rib with dried cherries, sorrel, short rib jus, black walnuts, and pecorino romano
Meat & Cheese
Chef’s selection of meats & cheeses with assorted pickles, jam, and crostinis

Mains

Pork
Flamed grilled double bone-in chop with sautéed figs, braised fennel, roasted mushrooms, greens, and apple cider sauce
Fish
Corvina sea bass with herbed panko crumb crust, sautéed spinach, buttermilk sauce, and herb oil
Chicken
Lemon-honey marinated roasted thighs with green tomatoes, green beans, kalamata olives, and dill sauce

Consumer Advisory:
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illness, especially if you have certain medical conditions.