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Amuse Bouche

Alaskan Halibut Pate: citrus, watermelon radish, avocado, red sorrel, opal basil on sourdough



(choice of)

Australian Lobster Bisque: smoke créme fraiche, caviar oil

Lump Crab & Heirloom Tomato: tarragon-honey emulsion, cavalli balsamic, basil drizzle

Veal & Prosciutto Polpette: creamy polenta, parmesan, and micro basil

Winter Burrata: swish chard, kale, caramelized onions, grilled zucchini, beet chips, fried Brussel sprouts, pine nuts, champagne vinaigrette, black berry gastrique, toasted focaccia 


Entrée & Pasta

(choice of)

Dry Aged New York Strip: Calabrian chimichurri, duck fat roasted fingerling potatoes, arugula, pickled shallots and avocado

Red Crab Agnolotti: toasted hazelnut brown butter and chive oil

Snake River Farms Porchetta: parsnip puree, garlic broccoli rabe, pomegranate compote

Quail Bucatini: fig and hazelnut stuffing, kale, butternut squash, brown butter pomegranate garnish

Scallops: spinach and red pepper tagliatelle, crisp pancetta, wild mushrooms


(choice of)

Meyer Lemon & Elderflower Panna Cotta: prosecco gel, citrus tuile, fresh berries

Pecan Pie Cannoli: bourbon ricotta cream, flaked solstice chocolate, candied pecans, Steen's cane syrup

Raspberry Semifreddo: venetian almond cake, almond lavender croccante, honey-lavender syrup

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