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!

80

A la carte orders welcome.

Our APPETIZERS

Duck Taco

24

Soft flour tortillas filled with duck confit, manchego cheese, greens, pickled onions, raspberry salsa, and cilantro crema.

Charcuterie Board

24

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

Shrimp Curry

26

Grilled curried shrimp with orange aioli, cheesy grits, and corn tomato salad.

Smoked Trout

23

House-smoked trout served with pepper relish, dill whipped cream, and a cucumber fennel salad.

Our SOUP

She Crab

16

A creamy blend of crab, herbs, and spices served with crisp pita chips.

Our SALADS

Caprese

20

Heirloom tomato slices with buffalo mozzarella, balsamic syrup, basil oil, sea salt, and cracked black pepper.

Summer Greens

18

Fresh greens tossed in a vanilla raspberry dressing with peppered chevre, cherry tomato, toasted almonds, and seeded crackers.

Baby Spinach

18

Baby spinach with an apple cider vinaigrette, bacon, toasted pecans, Granny Smith apples, roasted shallots, garlic croutons, and pickled egg.

Our SORBET

Refreshing, palate cleansing house-made sorbet.

Our ENTRÉES

Filet of Beef Tenderloin

44

Smoked then grilled filet of beef tenderloin topped with tomato confit, basil pesto, King trumpet mushrooms, and port demi-glace.

Red Snapper

45

Sautéed pecan-crusted Red Snapper with a roasted pepper Cajun cream, sweet corn rice cake, and jicama coleslaw.

Chicken Curry

34

Curried chicken with lime cilantro yogurt, toasted cashews, rosemary risotto, and cucumber relish.

Vegetarian Delight

29

Tea sandwich, open-faced multigrain bread with herbed chickpea puree, basil yogurt, blistered tomato, and balsamic syrup. Mushroom tortellini tossed in a lemon cream and Alooki Tippi, an Indian potato cake, and chucumber salad.

Flat Iron Au Poivre Vert

42

Grilled flat iron steak with a brandy green peppercorn cream sauce and crispy onion straws.

Pork Tenderloin

41

Grilled pork tenderloin tossed in a chaat masala spice rub with jalapeno aioli, grilled pineapple relish, and fava beans.

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.

Crème Brûlée

16

A white chocolate orange vanilla custard with a caramel sugar top.

Shrikhand Parfait

16

A strained curd flavored with saffron, cardamom pod and honey, layered with vanilla Chantilly and topped with toasted almonds and pistachios.

Strawberry Layer Cake

16

Vanilla sponge cake with strawberries in syrup, pastry cream and whipped cream. Topped with strawberry coulis and fresh strawberries.

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