Tasting Menu $65
A five courses selection of current and new menu items curated weekly by the chef, Enjoy three inspired wine pairings for an additional $25

SEASONAL MENU: 

Butternut Squash Agnolotti $24
Beech Mushrooms, Arugula, Rapini, Charred Tomato Pesto

Scottish Salmon $30
Forbidden Rice, Carrot Ginger Puree, Pickled Mushrooms, Peppercorn Vinaigrette

Center Cut Beef Tenderloin $6 per ounce, 5-ounce minimum
Cippolini Soubise, Duck Fat Roasted Potatoes, Mushroom Ragout, Herb Demi-Glace

Diver Scallops $35
Roasted Cauliflower & Coconut Puree, Pickled Cauliflower Florets, Radish Salad, Red Pepper Jam

Stout Braised Short Rib $29
Truffle Mash Potatoes, Roasted Root Vegetable, Stout Jus

Blackened Grouper $36
Crab Charred Corn Truffle Risotto Cake, Champagne Citrus Butter, Neonata Relish

Duck Confit $29
Butternut Squash & Feta Gratin, Wilted Winter Kale, Fig Balsamic Reduction

Sides
Truffle Mash $9    
Roasted Root Vegetables $8     
Wild Mushroom Risotto $11

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RESERVATION