Our SIX COURSE TASTING MENU

Thoughtfully designed and prepared, our tasting menu features six courses: an appetizer, soup, salad, sorbet, entrée, and dessert. Served to you with care, each ingredient, texture, and flavor will compliment every dish to tell a story.

Bon appétit!

75

A la carte orders welcome.

Our APPETIZERS

Avocado Crab Napoleon

25

A creamy avocado spread and lump crab layered with a crisp parmesan wafer. Served with lime sour cream and roasted garlic red chili mayo.

Charcuterie Board

24

Fresh daily selection of cured meats, cheeses, pates or terrines, olives, dips and mustards.

Norwegian Salmon

25

Pan seared thinly sliced Salmon with lemon butter, chives, oyster mushrooms and tomato concasse.

Our SOUP

Shrimp Bisque

16

A creamy delightfully smooth soup served with dill crème fraiche, diced shrimp and crostini.

Our SALADS

Spring Panzanella

18

Pan fried French baguette pieces tossed in virgin olive oil with cucumbers, tomatoes, asparagus, pickled onions, whole herb leaves, buttermilk dressing and toasted sunflower seeds.

Pocket Greens

18

Mixed greens served in a lettuce leaf with roasted tomatoes, onions, feta cheese and apricot vinaigrette. Finished with toasted almonds, micro greens and a dill cracker.

Our SORBET

Refreshing, palate cleansing house-made sorbet.

Our ENTRÉES

Filet of Beef Tenderloin

40

Grilled with tomato confit, roasted shallot demi-glace, fried basil leaf and truffle potato hash.

Veal Scaloppini

46

Lightly pounded veal cutlet tossed in our house coffee rub and sautéed. Finished with orange turmeric cream, lemon rosemary risotto and mushroom ragout.

Vegetarian Bhajia

29

Fresh vegetable medley battered and fried. Served with ginger shitake dashi, tamarind curry yogurt, Spanish red bean frittata, a fresh cucumber, carrot and apple salad in a light mustard vinaigrette with toasted pumpkin seeds.

Mahi mahi

41

Grilled Mahi Mahi tossed with our house fish rub. Served with a crema pepper herb oil, grilled shrimp and ginger cilantro cheddar grits.

Quail

43

Grilled BBQ dry rubbed Quail with a cranberry bourbon demi-glace. Duck leg confit, plum yogurt and a sesame soy root vegetable coleslaw.

A la carte SIDES

Starch

Gratin Dauphinois Potatoes

7

Baked thinly sliced potatoes layered with cream and garlic.

Vegetable

Market

7

Our DESSERTS

Cheesecake

16

Chef’s daily selection of house-made cheesecake.

Raspberry Pinwheel

16

Pastry filled with sugar and cardamom, rolled then baked. Topped with a raspberry sugar glaze and served with mascarpone cream, roasted almond praline, raspberry coulis, fresh raspberries and lemon syrup.

Banoffee

16

Double chocolate peanut butter custard on a chocolate cookie crust base with fried banana’s, peanut crumbles, banana tuile and a brown butter vanilla cream.

No substitutions please. Please advise your server if you have food allergies or intolerances.