entrees

Australian Rack of Lamb
chanterelle mushrooms, parmesan and white truffle
crème brûlée, haricots verts and mint pesto 29.75

Tuna, Tuna, Tuna:
tuna sashimi with pickled vegetable salad. Pastrami spice crusted tuna, red cabbage slaw. tuna tartare. 27.00

Filet Mignon
potato galette, oxtail “pot-au-feu” and shallot Cabernet butter 27.75

Acorn Squash
filled with wild mushroom risotto, with spicy
roasted fennel-tomato sauce 14.75

Grilled Atlantic Salmon
cauliflower custard baked in phyllo, seasonal vegetables, meyer lemon preserve  21.75

Pork Tenderloin
wrapped in bacon, sweet plantains, pork "carnitas", red mole, pumpkin seed oil 22.25

Wild Alaskan Halibut
Arancini with mozzarella, broccoli rabe, cherry tomato confit  26.75

Sea Scallops                                                                                                  fava bean agnolotti, spring garlic, mushroom-hazelnut cream  24.75

Free Range Amish Chicken                                                                       potato-fennel pancake, baby bok choy, citrus glaze  16.75