First Courses


Assorted Artisanal Salami and House made Pickle Board | 16

 Spring Onion Soup with Black Truffle Oil  | 9

 Nicoise Salad, Halibut Confit, Green Beans, Potatoes, Boiled Egg, Caper Mayo | 13

Charcoal Grilled Prawns, Roasted Vegetables, Romesco, Micro Herb Salad | 13

Little Gem Lettuce, Cherry Tomatoes, Basil, Pinenuts, Blue Cheese Vinaigrette | 12

Crispy Veal Sweetbreads, Charred Yellow Corn, Bing Cherries, Guanciale  |  12

Mixed Green Salad, Shaved Radish, Banyuls Vinaigrette  |  7

Main Courses


Whole Wheat Cavatelli, Zucchini Puree, Toasted Hazelnuts, Reggiano,  | 22

Charcoal Grilled Spiced Rubbed Pork Loin, Yellow Corn Cake, Poblano Salsa, Crema |  30

Charcoal Grilled Ruby Trout, Pickled Vegetables, Tarragon Aioli |  30

Charcoal Grilled Beef Strip Loin, Roasted Pepper Yogurt, Chimichurri, Grilled Asparagus   |  34

Add Fries | 3

 Pan Seared Halibut, Fava Beans, Spring Onion Soubise, Fennel Piperade | 30

Truffle Roasted Game Hen, Butter Braised Tokyo Turnips, Pole Beans, Truffle Butter, Hen Jus | 30




Rogue Creamery Crater Lake Blue, Mostarda, Walnuts, Honey | 10

Robiola,Truffle Honey, Candied Fennel, Macona Almonds | 10

12 Month  Aged Gouda, Spiced Carrot, Candied Pecans | 12




Warm Bittersweet Chocolate Truffle Cake, Coffee Ice Cream | 10

Warm Beignets, Crème Anglaise, Heirloom Berry Jam | 10

"Key Lime Pie" Lime Curd, Cinnamon Crust, Italian Meringue | 10

Seasonal Sorbet  with Vanilla Sable | 10

Lavender Creme Brûlée, Honey Tuile  | 10


Last Updated June 23, 2018