Join us on December 24th, Christmas Eve and December 31st, New Year’s Eve for a delicious menu full of chef specials that will light up your night.
small plates
grilled oysters rockefeller 15
spinach, garlic, parmesan, pernod
butternut squash agnolotti in beet dough 22
crispy duck confit, charred treviso, fried sage, balsamic glazed pearl onions, macerated dried cranberries, pepitas seeds, sage brown butter
warm vichyssoise with lump crab tower 16
potato leek soup with tower of crab, guanciale, red bell
pepper, and chives, crispy leeks
farmers market artisanal lettuces 15
pomegranate seeds, grapes, lucy rose pink apples, candied pecans, pickled onion, goat cheese, Caledonia Farms honey and sherry vinaigrette
yellowtail crudo 19
avocado, yuzu koshu, micro cilantro, micro shiso, lemon ponzu, olive oil, lemon vinaigrette
poached and charred octopus 19
living watercress & frisèe salad, poached saffron potatoes, shaved fennel, avocado, grapefruit segments, mojo picon, sherry vinaigrette
large plates
house-made linguine black pepper carbonara 26
bacon lardons, english peas, egg yolk liaison, parmesan, baguette
pan-roasted mediterranean branzino 34
manilla clams, diced potatoes, pancetta, shimeji mushrooms, grilled broccolini, truffle, lemon grass manilla clam broth
marinated and grilled pork secreto 29
grilled pork spanish skirt steak, crispy yucca and sweet potato topped with huancaina, market vegetables, chef’s garden chilis and cilantro chimi churri
maple orange and gran marnier glazed cornish game hen 29
wild rice with chestnuts yams and sage, glazed roasted baby carrots and roasted brussels sprouts, game hen jus
rosemary and sea salt crusted slow roasted prime rib 45
whipped potatoes, creamed corn, market vegetables, horseradish crème fraiche, natural rosemary jus
pan-roasted rack of lamb persillade 41
grist and toll polenta cake, eggplant caponata, market vegetables, lamb jus, mojo picon
pan-roasted muscovy duck breast 36
braised farro with butternut squash macerated cherries mascarpone, market vegetable, natural duck jus
veal duo-pan roasted tenderloin, braised veal cheeks 41
celery root and parsnip puree, braised cipollini onions, trumpet mushrooms, glazed baby carrots, fried parsnips, marsala veal jus
