The Art of
Good Hospitality

Wild arugula, aged prosciutto di Parma, shaved Pecorino Romano, shaved fennel, and a bright lemon vinaigrette.

Diver scallops, brown butter, capers, golden raisins, and a hint of fresh thyme. Served over celery root purée.

Lightly dusted rings and tentacles, fried to a golden crisp. Served with house marinara and garlic aioli.

Golden and ruby beets, whipped chèvre, candied walnuts, arugula, and a sherry wine reduction.

14 oz bone-in ribeye, herb crust, truffle pomme purée, roasted garlic jus, and seasonal vegetables.

Pan-roasted salmon fillet, dill crème fraîche, fingerling potatoes, asparagus, and a lemon beurre blanc.

48-hour braised short rib, red wine reduction, creamy polenta, gremolata, and roasted root vegetables.

Crispy-skinned duck breast, black cherry gastrique, roasted duck leg confit, and parsnip purée.

House-made pappardelle, three-mushroom ragù, fontina, fresh thyme, and a dusting of aged parmesan.

Three-cheese blend, truffle oil, panko breadcrumb crust. Rich, indulgent, and deeply satisfying.

Charred Brussels sprouts, applewood-smoked bacon, toasted pecans, and a balsamic glaze.

Yukon Gold potatoes, roasted garlic, whipped cream, and chive butter. Silky and comforting.

Market-fresh vegetables, grilled over high heat, finished with herb oil and flaky sea salt.