~Sweet and salty chefs amuse bouche~
Choice of espresso or smoked sea salt house made caramels to please the pallet. Served table side on a block of pink Himalayan sea salt.
~Spiked seafood starter~
Black tiger shrimp ceviche with Jose spike
~Savory~
Baked to order popovers with compound butter’s, enjoy strawberry,
dark chocolate, or salted truffle
~Heart healthy~
Savoy kale, local organic greens, blueberries, strawberries, radish, toasted walnuts, simple aged balsamic vinaigrette
~What a pair~
Seared day boat scallops, and braised boneless short ribs served along side celery root puree, brussels & chanterelles, cabernet demi, fried beets
~Decadent finish~
Red velvet cheesecake, champagne soaked strawberries, gold leaf
$55
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
20% gratuity added for parties of 6 or more. Separate checks honored up to 10 guests.
Executive Chef
Justin Riege
