* Snow Crab

warm crab salad, pan fried artichoke, garlic aioli, lemon sumac biscuits

Chef’s Farm Salad

fresh produce from the market, procured weekly and creatively prepared

beef carpaccio

hints of cumin, black mustard caviar, arugula & grana padano

Pear Salad

benedictine fritter, poached & raw pear, frisée, prosciutto with mint and fig

Caesar Salad ~ Tableside

anchovies, double smoked bacon, grated parmigiano-reggiano

Foie Gras Torchon

toasted brioche with smoked apricot and red currant

Steak Tartare

local AAA tenderloin, roasted garlic, charred shallot, caper & yolk

*Shrimp Almondine

sustainable selva shrimp pan seared with almond slivers & garlic, beurre noisette