Sunday - Thursday | 4:00pm - 9:00pm
Friday & Saturday | 4:00pm - 10:00pm
Current offerings are subject to seasonal changes.
whole maine lobster, half-pound alaskan king crab legs, dozen oysters, six jumbo shrimp
250
100
(gf)
half dozen 27 | one dozen 50
(gf)
lightly fried calamari, herb aioli, and fresh lemon
26
16
rich provençal fish stock with rouille, croutons, and grated parmigiano-reggiano
23
crisp little gem lettuce, parmigiano-reggiano, spanish anchovies, topped with croutons
19
frisée with goat cheese, candied walnuts, farro, and red wine vinaigrette
20
silky whipped ricotta, drizzled with olive oil, topped with maldon sea salt, and served with grilled sourdough
19
(v)
warm rosemary focaccia served with creamy vermont butter
14
(v)
buttermilk-marinated crispy maitake mushrooms, cowboy candy, cilantro, and sesame seeds
14
pistachio pesto, sun-dried tomatoes, and tuscan olive oil, and grilled sourdough
19
(v)
honey chili glaze, sesame seeds, and pickled ramps
16
white gulf shrimp sautéed with garlic and olive oil, finished with lemon and paprika
18
(v)
clams in a white wine sauce with chili flakes and fresh parsley
30
pistachio pesto with marinated artichokes, english peas, and pecorino romano
22
bucatini with san marzano and cherry tomatoes, garlic, and fresh basil
20
pan roasted trout, with brown butter, marcona almonds, miso, lemon and fresh herbs
48
saffron rice with salmon, shrimp, scallop, squid, chicken, chorizo, and young green peas
42
(gf)
miso-honey glazed salmon with tender broccolini and a charred lemon for a savory finish
40
10 oz creekstone skirt steak, finished with bordelaise and fresh chives
36
roasted chicken served with panzanella, asparagus, pecorino romano, and roasted spring onions
32
traditional | sweet potato
12
(pb)
14
(v)
lemon, sea salt, and olive oil
12
miso-honey glazed carrots with cilantro, chili flakes, and sesame seeds
14
yukon gold potatoes, finished with parmigiano-reggiano
10
10
(pb)(gf)
