Seasonal & Local
Our Menu
Our menu changes with the seasons. Every ingredient is sourced from trusted local farms and purveyors dedicated to sustainable practices.
To Begin
Small plates and starters to set the tone.
Seared Diver Scallops
Pan-seared with cauliflower purée, crispy capers, brown butter jus, and micro herbs.
Charcuterie & Cheese Board
Chef's selection of cured meats, artisan cheeses, seasonal preserves, and house-baked crostini.
Heirloom Tomato Carpaccio
Thinly sliced heirloom tomatoes, buffalo ricotta, aged balsamic, basil oil, and fleur de sel.
Lobster Bisque
Velvety bisque with tarragon cream, chive oil, and butter-poached lobster medallion.
Whipped Ricotta Bruschetta
Toasted sourdough, whipped ricotta, roasted cherry tomatoes, honey, and fresh thyme.
Garden & Green
Salads and vegetable dishes celebrating seasonal produce.
Roasted Beet & Arugula Salad
Chioggia and golden beets, wild arugula, candied walnuts, goat cheese, and champagne vinaigrette.
Burrata & Stone Fruit
Creamy burrata, grilled peaches, prosciutto, pistachio gremolata, and aged balsamic reduction.
Roasted Cauliflower Steak
Whole roasted cauliflower with chermoula, toasted pine nuts, golden raisins, and harissa yogurt.
Main Courses
Generously portioned entrées crafted for the season.
Dry-Aged Prime Ribeye
14oz 28-day dry-aged ribeye, truffle pomme purée, roasted bone marrow, and cabernet reduction.
Pan-Roasted Halibut
Wild Pacific halibut, saffron-braised leeks, English pea purée, lemon beurre blanc.
Braised Short Rib
72-hour braised beef short rib, celery root gratin, pickled red onion, and red wine jus.
Duck Confit
Slow-cooked duck leg, white bean ragout, cherry gastrique, and frisée salad.
Wild Mushroom Risotto
Arborio rice, seasonal wild mushrooms, aged Parmigiano-Reggiano, truffle oil, and fresh herbs.
Desserts
A sweet finale crafted by our pastry team.
Valrhona Chocolate Soufflé
Dark chocolate soufflé (allow 15 min), Tahitian vanilla crème anglaise.
Crème Brûlée
Classic vanilla custard with a caramelized sugar crust and seasonal berries.
Seasonal Tart
Chef's selection of seasonal fruit tart with almond frangipane and chantilly cream.
Artisan Cheese Plate
Three carefully selected cheeses, honeycomb, seasonal fruit jam, and house crackers.
Cocktails & Drinks
Crafted cocktails, curated wines, and non-alcoholic options.
The Grand Negroni
House-infused gin, Campari, sweet vermouth, orange peel, smoked with cedar.
Garden Gimlet
Cucumber-infused gin, fresh lime, elderflower, house-made simple syrup.
Sommelier Wine Selection
Ask your server about our rotating wine list featuring Old and New World selections.
Sparkling Water
Still or sparkling, served tableside.
Non-Alcoholic Pairings
House-crafted botanical blends and fresh-pressed juices. Ask your server for today's selection.
Dietary Indicators
Please inform your server of any allergies or dietary requirements. Menu items and prices are subject to seasonal change.