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first courses
Salad of Baby Greens and Herbs banyuls vinaigrette, pistachio, brandied cherries				14
Citrus and Fennel Cured Ocean Trout baby beets, hearts of palm, crispy shallots				17
Roulade of Skate spinach puree, early vegetable giardiniera, buttermilk sabayon				15
Veal Tortellini spring garlic confit, walnut, aged balsamic				17
Crispy Duck Rillette white asparagus, buttered sorrel, mache				17
Asparagus Veloute comte dumplings, fines herbes, garlic crisp				17
Slow Cooked Egg house-cured pancetta, chanterelles, warm romaine, sourdough				16
Glazed Octopus roasted sunchokes, caraway and celery				15
main courses
Wild Striped Bass coquillage broth, manila clams, chorizo potatoes, romesco				29
Roasted Branzino chick pea puree, orange-braised endive, crispy maitakes, black olive				28
Monkfish Loin scarlet runner beans, green olive, saffron coulis				29
Slow Cooked Salmon parsnip puree, braised radishes and carrots, basil sauce				30
Roasted Duck Breast fregola sarda, fava beans, confit and lavender stuffed squash blossom				29
Seared Hanger Steak charred spring onion, pea shoots, aligote potatoes				30
Chicken Pot Au Feu english peas, brussels sprouts, watercress gribiche				28
Braised Shank and Roasted Leg of Lamb broccoli pesto, trumpet mushroom farro, tuscan kale				29
dessert selection $9
Vanilla Rhubarb Parfait orange blossom meringue, olive oil madeleines
Espresso Honey Cake rum braised pineapple, oatmeal ice cream
Fromage Blanc Cheesecake roasted strawberries, champagne, mint sorbet
Peanut Butter S’more graham cracker, bittersweet chocolate, vanilla caramel
Baked Chocolate Tart caramelized banana, huckleberries, ginger ice cream
Ice Cream hazlenut, lemon-cardamom, coffee chip
Sorbet rhubarb, coconut, green apple

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