our menu
Appetizers Starter Entrees Dessert
Appetizers —
Halibut Confit +17.00
alaskan halibut poached in olive oil with roasted garlic, feta, sundried tomatoes, olives; grilled crostini
Pulled Chicken Arepas +14.00
spicy chicken tinga, house made corn meal arepa, crema, lime, cilantro and cotija cheese
Chutney & Cambozola Spread +15.50
creamy cambozola cheese, chopped hazelnuts, balsamic-honeyed pears, toasted french baguette
Steak Tartare +17.25
chopped filet mignon and rib eye; herb salad, egg yolk emulsion, rye pumpernickel bread
Roasted Bone Marrow +19.50
two marrow bones, herb gremolata, roasted horseradish, garlic bread, anchovy essence
Dorset Red Cheese Fondue +16.50
melted, naturally smoked cheese with amber ale & braised leeks, served with charred crostini
Kalua Pork & Cabbage +15.75
sea salt dusted pork cooked in banana leaf; with buttered rice, togarashi, garlic aioli
Mediterrean Baby Octopus +22.00
wine braised vegetables, fennel, spring onions, bell peppers, griddled haloumi cheese, smoked linguica sausage
Oysters on the Half Shell +19.50
half dozen: half dozen: topped with huckleberry mignonette
Thai Larb Lettuce Cups +15.75
spiced & herbed chicken in a cast iron pot; with lime & cilantro
Seared Foie Gras +20.50
sourdough pan purdue, spiked apple & jack daniels compote, vanilla ice cream
Starter —
Bread & Butter +5.25
house made sourdough, artisan compound butter, sea salt
Green Lentil Soup +12.75
poured table-side over; harisssa roasted carrots, northern italian speck ham
Wilted Arugula Salad +14.50
sautéed bacon, golden raisins & shallots over wild arugula tossed with a hazelnut vinaigrette, pumpkin seed pesto
Little Gem Lettuce Salad +13.50
tender lettuce greens, topped with a mixture of chopped parsley, mint, & dates; preserved lemon vinaigrette & pomegranate molasses drizzle
Roasted Beet & Ricotta Salad +13.75
roasted beets, baked ricotta, with baby kale and micro greens, sourdough wafers, preserved orange vinaigrette
Entrees—
Country Smoked “Ham” Burger +22.50
prime brisket patty; burrata, 10 year aged balsamic, arugula; on a house-made bun; served with cauliflower giardiniera
Dry Aged Cowboy Tomahawk, Two+ Pound, Bone-In Rib Eye Steak +139.50
duck fat fried brussel’s sprouts, rogue creamery smokey bleu baby marble potatoes au gratin, garlic confit
Seared Alaskan Halibut +49.00
fiddlehead fern-fennel potato hash, rhubarb pico de gallo
Green Curry PEI Mussel +33.00
mussels steamed in green curry broth; topped with thai basil, scallions and fried shallots
Australian Wagyu New York +78.00
14 oz. seared center cut, tallow roasted fingerling potatoes, charred rapini, red wine espagnole sauce
Beef Short Ribs Shogayaki +37.00
kimchi fried rice, haricot verts, and a soy-ginger jus
Texas Wild Boar Osso Bucco +43.25
risotto alla milanese, with local saffron, spanish anchovy gremolata, garlic bread
Seared Chicken Breast +39.00
stuffed with spring onions, golden oyster mushrooms and stinging nettles; served with sourdough semolina noodles in a sourdough brodo sauce & sauteed ramps
Dessert—
Double Dark Chocolate Brownie +11.00
dark valrhona chocolate brownies, filled with buttercream & chantilly creme, topped with macerated strawberries
Swiss Carrot Cake +10.25
olive oil- almond flour cake, whipped cream cheese schlag, topped with french butter cream & candied carrots and served with chantilly
Dark Chocolate “Crème Brûlée” +10.50
seasonal fruit, olive oil-pie crust crumbles
Vanilla Bean Cheesecake +10.75
chevre, graham cracker crust, chocolate sauce, toasted meringue, sugared brûléed top
“not your italian grandmas” Tiramisu +11.00
griddled lady fingers, layered with french butter cream, topped with chantilly cream and a tableside pour of coffee liqueur & coffee sauce
Affagato al Caffe +10.75
Iscreamery's veracruz vanilla ice cream, salted marcona almonds, cocoa nibs, espresso sauce, chantilly
Seared Foie Gras +20.50
sourdough pan purdue, spiked apple & jack daniels compote, vanilla ice cream