Dinner Menu

Appetizers

• Heirloom Tomato and Buratta Salad
  
  Nectarine, Red Onion, Vincotto, Basil, Olive Oil, Sea Salt 16
• Grilled Spanish Octopus
  
  Romesco, Fennel, Olives, Almonds, Lemon Oil 18
• Braised Lamb Meatballs
  
  Potato Puree, Spinach, Harissa, Goat Cheese 18
• Spring Garlic Hummus
  
  Herbs, Pine Nuts, Garlic Olive Oil 16
• Bulls Blood Red Beet Salad
  
  Pickled Onion, Walnuts, Barley, Goat Cheese, Green, Citrus Vinaigrette 14

Entrées

• Pan Seared Scallops
  
  Asparagus, Maitake Mushrooms, Pea Puree, Mushroom Jus 35
• Amish Chicken
  
  Roasted Tri Colored Carrots, Israeli Couscous, Toasted Almonds, Castleveltrano Olives, Lemon Jus 29
• Pan Seared Salmon
  
  Charred Fennel, Watercress Coulis, Citrus, Dill 30
• New York Strip
  
  Haricot Vert, Pomme Puree, Green Peppercorn Sauce 38
• Atlantic Halibut Fillet
  
  Sweet Onion Fennel Puree, Mussels, Mussel Saffron Cream 33
• Kale Pie
  
  Swiss Chard, Kale, Ricotta, Petit Salad of Cherries, Celery, Greens, Elderflower Vinaigrette 23

Cheese and Charcuterie

• Chef's Cheese and Charcuterie Board
  
  Selection of Three or Five Cheeses and Three or Five Meats with Accompaniments 3 for $15 | 5 for $21

Dessert

• Salted Butter Caramel-Chocolate Mousse
  
  Marinated Black Berries 12
• Strawberry Rosemary Tart
  
  Pistachios, Orange Blossom Cream 12