Tuesday – Thursday: 5pm – 10pm, Friday and Saturday: 5pm – 11pm, Sunday Dinner: 5pm-9pm
DINNER STARTERS
5pm to 10pm tues-thurs
5pm to 11pm fri-sat
5pm to 9pm sun
SUSHI & SASHIMI tuna | 5
unagi | 5
salmon | 5
shrimp | 4 yellowtail | 5
MAKI
spicy tuna | 11
dragon | 13
shrimp tempura | 12 rainbow | 13
salmon & avocado | 10 spicy crab & cucumber | 14 yellowtail & scallion | 10 spicy lobster | 14
spicy crunchy salmon | 11
OYSTERS ON THE HALF SHELL | 4 each daily selection
SHRIMP COCKTAIL | 19 lemon, cocktail sauce, tabasco
APPETIZERS
Artisan Cheeses | 23
Fruit, Fig Jam, Organic Honey, Crostini
Grilled Octopus | 18
Warm Fingerling Potato Salad, Chorizo, Parsley, Smoked Paprika Aioli
Winter Gem Salad | 13
Goat Cheese, Pecans, Champagne Pear Vinaigrette
Burrata | 16
Roasted Golden Beets, Blood Orange, Hazelnut, Mache, Sherry Vinegar
Lacinato Kale Salad | 12
Crispy Duck Confit, Pickled Onion, Fresh Horseradish Vinaigrette
Torchon of Foie Gras | 18
Persimmon, Toasted Brioche, Orange Reduction
Warm Crab Crostini | 17
Lemon and Chives, Grilled Sourdough
Jerusalem Artichoke Soup | 14
Spiced candied chestnuts, winter black truffle
Pastrami Spiced Beef Tartare | 16
Rice Cracker, Pickled Mustard Seed, Parsley Pesto
EXECUTIVE CHEF DAVID DRAKE | CHEF DE CUSINEBRETT CARRIERE
AGNOLOTTI | 13/27
sweet potato cream, salsify, red pearl onion, fried sage, pecan crumble
CAVATELLI | 12/25
gaunciale, shrimp, white beans, turnip greens
SEA SCALLOPS | 35
black trumpet mushrooms, butternut squash, parsley root cream, beluga lentils
RED SNAPPER | 32
shellfish cioppino, fennel, cipollini, rouille, celery
FAROE ISLAND SALMON | 28
brussel sprouts, pancetta, red onion soubise, ancient grains
HALF CHICKEN | 26
black barley, root vegetables, thyme jus
NIMAN RANCH PORKCHOP | 33
fingerling potatoes, spinach, bacon jam gastrique
DUCK BREAST | 36
corn bread pudding, braised red cabbage, lingonberry jus
AGED RIB EYE | 54
caramelized onion puree, charred frisee, black peppercorn sauce
SHORT RIB | 42
crispy goat’s milk polenta, charred spring onion, roasted baby carrots
FOR THE TABLE | 8
roasted root vegetables
garlic spinach
fingerling potatoes
caramelized onion potato puree
shishito peppers
mac & cheese
EXECUTIVE CHEF DAVID DRAKE | CHEF DE CUSINE BRETT CARRIERE
DESSERT MENU
Strawberry Pannacotta | 12
Local Strawberries, Pine Nuts, Balsamic Glaze, Lemon Sorbet
Brownie S’ mores | 10
Homemade Marshmallow, Vanilla
and Chocolate Ice Cream
Nutella Bread Pudding | 9
Amaretto Sauce, Cinnamon Ice Cream
Churros |12
Chocolate Pot De Creme, Baileys Espuma
Pumpkin Cheesecake | 10
Cranberry Reduction, Chantilly Cream
Chocolate Marquise Cake | 11
Vanilla Ice Cream, Hazelnut Praline
Artisan Cheese Selection | 23
Fruit, Tomato Butter, Organic Honey
Sorbet / Ice Cream
Sorbets : Mango, Pear, Local Strawberry
9
Ice Creams : Coffee, Chocolate, Caramel, Vanilla
9
Coffee
Cappuccino | 4.95
Espresso | 4.75
Latte | 4.95
French Pressed | Ground to Order | 4.50
Opalaca
Honduras, Cherry, Tamarined, Caramel
Lucerne Decaffeinated
Mexico and Ethiopia, Organic, Sweet Cocoa, Walnut, Citrus
Dolce
Colombia, El Salvador, Rwanda, Cacao, Vanilla, Velvety Mouth Feel
Llaucano
Peru, Organic, Toasted Sesame, Tobacco, Lingering Honey Sweetness
Tea
Darjeeling Highlands
Mellow and Light Indian Black Tea
4
Early Grey Supreme
Rainforest Alliance Organic Black Tea Scented with Pure oil of Bergamot
4
Japanese Sencha
Superior Hand-Picked Japanese Spring Green Tea Leaves
4
Tropical Green
Fine Organic Green Tea Beautifully Scented with Pineapple & Citrus
4
Chamomile
Light and Floral Chamomile, Naturally Caffeine Free
4
Indian Spice
Handpicked Indian Black Tea, Cardamom, Cinnamon, and Spices
4
Mint
Blend of Spearmint and Peppermint, Naturally Caffeine Free
4
Raspberry, Hibiscus, Apple, and Citrus, Naturally Caffeine Free