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Chef’s Specials Menu

April 2018

3 OZ WINE AS PRICED

(PLEASE  NOTE: Changes Weekly)


 STARTERS

SALMON CRUDO 14

Blood Orange, Endive, Radish, Crispy Capers, Piquillo Crème Fraiche

Horton Vineyards Rkats, Virginia, 6

FOIE-NOLI 9

Duck Fat Powder, Basil Vinaigrette

Horton Vineyards Rkats, Virginia, 6

PEI MUSSELS 14

Saffron Tomato Broth, Prosciutto, Grilled Bread

Wither Hills Rosé of Pinot Noir, NZ, 6


ENTRÉES

PAN SEARED LOCAL ROCKFISH 32

Cashew Romesco, Endive, Grilled Parsnip, Black Bean Puree

Tangent Albariño , California, 7

GRILLED ROSEDA FARMS NY STRIP 36

Zucchini Potato Gratin, Cheesy Polenta, Toasted Shallot, Veal Demi

Stolpman Syrah , Central Coast, 8

ROASTED HALF CHICKEN 28

Grilled Asparagus, Poached Rhubarb, Grain Risotto, Rhubarb Demi

Acrobat Pinot Noir, Oregon, 8


*Menu subject to change & availability Chef’s Tasting 040618.1