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

Charcuterie

25

A curated selection of fine cured meats, artisanal cheeses, and gourmet accompaniments.

Vegetable Spring Roll

21

Chilled rice paper rolls filled with pickled cabbage, roasted peppers, carrots, cucumbers, and shiitake mushrooms, lightly tossed in a vinaigrette. Served with sesame noodles, Vietnamese nuoc cham, peanut sauce, and hoisin dipping sauce.

Smoked Short Rib

24

Tender smoked short rib served with roasted garlic risotto, drizzled with port syrup and accompanied by pita crackers.

Salmon Sushi Cup

24

Nori cups filled with sushi rice, fresh salmon, ginger shiitake dashi, and topped with a chili garlic sauce.

Our SOUP

She Crab Soup

16

A rich, creamy she crab soup finished with infused herb olive oil and served with crispy crostini.

Our SALADS

Fall Greens Salad

17

Fresh greens with herbs, feta, oven-roasted tomatoes, balsamic vinaigrette, toasted almonds, and turmeric crackers.

Farro Salad

18

Nutty farro grains tossed with greens, roasted butternut squash, cauliflower, apples, and pecans. Finished with a honey mustard poppy seed vinaigrette and Asiago cheese

Our SORBET

Refreshing, palate cleansing house-made sorbet.

Our ENTRÉES

Muscovy Duck

48

Pan-seared duck breast with a crispy rice croquette, finished with cranberry demi-glace and sweet onion marmalade.

Steak Diane

48

Filet of beef tenderloin, pan-seared and served with wild mushrooms, cognac demi-glace, and green onion mashed potatoes.

Curried Shrimp with Basil

42

Succulent shrimp served over creamy cheese grits, topped with lemon aioli and mango chutney.

Flat Iron Steak

43

Grilled flat iron steak with our house coffee rub, served with herb butter and julienned chili fries.

Grilled Mahi

42

Grilled mahi-mahi with an orange ginger glaze, paired with Sriracha aioli and soy tahini sticky rice with cilantro.

Vegetarian Dish

31

Wild mushroom risotto with shaved Parmesan, butternut leek gratin, and Salvadoran Vada (an Indian fritter made with tapioca, peanuts, and chilies). Served with honey sesame yogurt and lime curry aioli.

Our DESSERTS

Cheesecake du Jour

16

Our chef’s selection of seasonal cheesecake, made fresh daily.

French Apple Tart

16

An granny smith tart, served with apple panna cotta and an almond tuile.

Steamed Vanilla Cake

16

Soft vanilla cake with coconut custard, accompanied by pear chutney and port syrup.

Chocolate Turtle Cake

16

Triple chocolate cake layered with chocolate ganache, candied pecans, caramel, white chocolate, and milk chocolate sauce.

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