dinner menu


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