| ENTREES |
|
| GRILLED BERKSHIRE
PORK CHOP AND HOUSE MADE PORK SAUSAGE |
34 |
Crispy Maitake
Mushrooms, Whipped Potatoes, Sautéed Spring Swiss Chard and Honey
Balsamic Reduction |
|
OVEN ROASTED CRYSTAL VALLEY
CHICKEN |
28 |
Prosciutto
Arancini, Broccoli Rabe and Lemon Thyme Jus |
|
HERB DE PROVENCE CRUSTED
RACK OF LAMB* |
39 |
Sautéed
Silver Oyster Mushrooms, Snow Peas, Dandelion, Yukon Gold Potato Gratin
and Sage Jus |
|
SEARED YELLOWFIN TUNA AU
POIVRE |
33 |
Roasted Fingerling
Potatoes, Spinach and Baby Greens Salad |
|
GRILLED PINELAND FARMS BEEF
RIB EYE* |
42 |
Sautéed
Spring Swiss Chard, Broccoli Rabe and Black Truffle Mashed Potatoes |
|
BUTTER POACHED LOCAL LOBSTER
|
39 |
Fricassèe
of Beech, Cremini, Shiitake Mushrooms and Spinach, Finished in a Coconut
Lemongrass Broth |
|
FREGOLA AND SPRING GREENS
RISOTTO STYLE |
24 |
Finished with
Arugula Pesto and Pecorino |
|
| TAGLIATELLE AL NERO DI SEPPIA | 29 |
| Cherry Tomato Sauce, Lobster, Sea Scallops and Calamari with Orange Zest Oil | |
| PAN ROASTED WILD BLACK SEA BASS | 32 |
| Artichokes, Fava Beans, Fingerling Potatoes, Sautéed Dandelion and Lemon Beurre Blanc | |
SPECIALS |
|
APPETIZERS |
|
| TUNA SPRING ROLL WITH BASIL | 17 |
Fresh Hearts
of Palm and Lime Vinaigrette |
|
| ZUCCHINI BLOSSOMS STUFFED WITH SCALLOP MOUSSE | 16 |
| Fava Beans, Tomato Confit and Beurre Blanc | |
ENTREES |
|
CRISPY SOFT SHELL CRABS |
17/34 |
Farro,
Baby Carrots, Grape Tomatoes, Spinach, Almonds, Capers and Lemon Butter
Sauce |
|
WILD KING SALMON ROASTED
ON A CEDAR PLANK |
39 |
Sautéed
Local Spring Vegetables and Sauce Vierge |
|
| GRILLED AKAUSHI BEEF STRIP LOIN | 65 |
| Mushroom Agnolotti, Sautéed Spring Swiss Chard with Pinot Noir Reduction | |
| A $8.00 charge will be added to any split entrée. | |
*This menu
item can be cooked to order or is being served raw. Consuming raw and
undercooked meats, fish, shellfish and eggs may increase your risk of
food-borne illness, especially if you have certain medical conditions
|
|