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5 Courses

$85 (+$40 for wine pairing)

7 Courses

$115 (+$55 for wine pairing)

Seared Ahi Tuna Steak

sushi grade ahi tuna seasoned with our house made furikake japanese seasoning, seared in olive oil rare, sliced over a chilled avocado and coconut jasmine rice, wild mushrooms and unagi

$27

Duck Breast

crispy skin rendered duck breast, cooked to medium rare, and rested; sliced over a ragout of cannellini beans, acorn squash, vegetables and tomatoes with fresh herbs, garnished with grilled focaccia bread

$32

Wild Caught Chilean Sea Bass | mkt

we only source and secure the freshest fish available, ask about today's inspired creation

Ancho and Coffee Crusted Berkshire Pork Tenderloin

rich Berkshire pork tenderloin marinated in earthy chilies, cocoa and coffee grounds, pan-roasted medium and sliced with whipped Yukon potatoes and a jalapeno tomato jam

$24

Achiote Marinated Beef Teres Major Steak

olive oil and achiote paste marinated beef shoulder tenderloin, roasted to temperature and sliced over a green chile chimichurri sauce with whipped garlic yukon potatoes

$28

Sage and Garlic Marinated Chicken Breast

airline cut chicken breast marinated in olive oil, fresh sage, sea salt, garlic cloves and cracked pepper, pan seared and roasted crispy, sliced over a creamed seasonal sweet corn succotash with white wine, cream and fresh herbs

$21

Pan Seared Jumbo Sea Scallops

giant U7 sea scallops, pan seared and served over a kung pao style warm Israeli couscous salad with mushrooms, shishito peppers, peanuts and spices in a roasted miso coconut broth

$30

Marinated Beef Hangar Steak

marinated in soy, brown sugar, mirin and sambal, pan-charred and cooked medium rare, rested and sliced with caramelized fennel and leeks, served with whipped garlic Yukon potatoes

$32

Jumbo Shrimp and Trottole Pasta

large jumbo shrimp with fresh tomato, squashes, shallots, greens, and herbs with trottole pasta in a sherry butter wine pan sauce, finished with parmesan cheese and grilled focaccia bread

$24

4 Course Chef’s Tasting

Tastings change daily, ask your server about today’s creation.

$45

American Spiced Shrimp and Grits

Kentucky white grits infused with cream and artisan cheeses, topped with spiced american large shrimp and our house bacon and tomato pan sauce with fresh herbs and garlic

$23

Sage and Garlic Marinated Chicken Breast

airline cut chicken breast marinated in olive oil, fresh sage, sea salt, garlic cloves and cracked pepper, pan-seared and roasted crispy, sliced over a creamed seasonal sweet corn succotash with white wine, cream and fresh herbs

$21

House Ground Thai Beef and Potato Hash

our house ground beef teres major steak seasoned with ginger, chilies, and mint; cooked with crispy Yukon potatoes, wild mushrooms and peppers, served over a roasted miso coconut broth and topped with a sunny farm egg

$20

Pan Roasted Crispy Duck and Waffles

Farm-raised, rendered crispy skinned duck breast, basted in duck fat and cooked medium rare, sliced over duck fat infused waffles, macerated maple blackberries, sage butter

$29

Beef Teres Major Steak and Eggs

Rolled in our house rub and cooked to temperature, sliced over a wild mushroom duxelle and topped with two sunny side eggs, crispy pan roasted oyster mushrooms

$28

Seared Ahi Tuna Steak

Sushi-grade Ahi tuna seasoned with our house-made furikake Japanese seasoning, seared in olive oil (rare), served over a chilled avocado and coconut jasmine rice, wild mushrooms, and unagi

$27

Brined and Smoked Salmon Benedict

On buttered focaccia, caramelized white wine onions, traditional hollandaise sauce, sunny side egg, goat cheese, red onion, caper berries and crispy cheesy potato hash

$19

House Cured Bacon and Tomato Benny

House cured thick cut bacon, sliced beefsteak tomato, buttered focaccia, roasted pearl onion pan sauce, sunny side egg, crispy cheesy potato hash

$18

Roasted Butternut Squash Caprese Benedict

Sliced beefsteak tomato, whole milk mozzarella cheese, roasted butternut squash medallions, virgin olive oil, pistachio pesto, sunny side egg

$19

House Ground Sage Pork Sausage Benedict

Woodsmoke Farms ground pork sausage, seasoned with herbs and spices, pan roasted, served over crispy focaccia breads, caramelized sweet onions, roasted pork demi, and a sunny side farm egg

$21

Beef Tartare

aged beef teres major steak minced with fresh shallots, herbs, red wine, spices and egg in a light dressing with depth of flavor, grilled breads, egg yolk

$18

Roasted Red Bell Pimento Cheese and House Bacon

two artisan cheeses folded with roasted red bell peppers and a spiced aioli, spread on warm toasted grilled crostini, topped with house candied bacon lardons

$12

Caramelized Cauliflower with Local Whipped Goat Cheese

pan roasted cauliflower seasoned with fresh herbs and sea salt, served on grilled focaccia crostini, whipped goat cheese, pistachio pesto, candied nuts and local honey

$13

Today's Taquito Creation

indulge in today's inspired creation

$13

House Smoked Salmon and Cured Meats Charcuterie

our version of a charcuterie with house brined and smoked salmon, cured meats, pistachio pesto, local honey, olive tapenade and pickled vegetables with today's regional/local cheese and warm crostini

$18

Marinated Salmon Belly

wild salmon belly marinated in brown sugar, chiles, soy sauce, and sweet mirin; pan roasted and served over a smear of whipped yukon potatoes with house pickled vegetables and unagi

$14

Caramelized Brussels Sprouts and House Bacon

thinly shredded brussels sautéed crispy with house bacon lardons, sweet onions, lemon zest and chili flakes, cooked crispy and finished with parmesan, goat cheese and an apple cider glaze

$12

Jumbo Lump Crab Wonton Rangoon

our take on a classic crab rangoon... a pan fried crispy wonton topped with whipped creamy goat cheese, fresh avocado, house candied bacon and chilled jumbo lump crab salad, finished with citrus zests and unagi

$15

Orange Duck Confit Wonton Rangoon

a pan fried crispy wonton topped with whipped creamy goat cheese, fresh avocado, duck confit tossed in a creamy orange vinaigrette with fresh diced jalapeno and almond slivers

$15

House Bacon and Yukon Potato Poutine

roasted crispy yukon potatoes and cheese curds folded with our house bacon lardons and finished with smoky bacon brown gravy

$14

Lump Crab and Lobster Bisque

a rich lobster stock infused with roasted vegetables and lobster shells, strained and finished with white wine and cream, folded with lump crab meat and spices, smoked paprika oil, grilled cheesy bread baton

$12

Granny Smith & Arugula Salad

Peppery arugula tossed with granny smith apple matchsticks, imported feta cheese, roasted red bell peppers, and candied nuts, tossed in a roasted fresno chile and local honey vinaigrette

$12

Roasted Warm Spaghetti Squash and Burrata

roasted spaghetti squash slightly warmed and folded with feta cheese, fresh thyme, apple cider vinegar and seasonings with candied peans, served with lightly dressed arugula and fresh creamy burrata cheese with virgin olive oil

$15

Local Greens and Grilled Bosc Pears

Local assorted fresh greens tossed in a coconut vinaigrette with grilled Bosc pears, roasted hearts of palm, dried mission figs, candied almonds, and drunken goat cheese with fresh basil leaves

$14

Roasted Butternut Caprese Salad

Pan-roasted butternut squash medallions layered over thick cut beefsteak tomatoes, fresh whole milk mozzarella cheese, and our house pistachio pesto, finished with virgin olive oil and balsamic vinegar glaze

$13

Add Protein To Any Of The Above Creations

House-Cured Bacon / Chicken / Smoked Salmon / Shrimp / Beef / Ahi Tuna

$7

Chocolate Espresso Creme Brulee

a sweet cream custard steeped with dark chocolate and espresso grounds, finished with torched vanilla sugar

Brown Sugar Walnut Tart

in a graham cracker crust with lemon mascarpone and an apple thyme compote

Olive Oil and Rosemary Ice Cream

house-made ice cream infused with virgin olive oil and rosemary

Orange Almond Butter Cake

vanilla sugar, almond and butter, baked golden with farm eggs, finished with soft basil cream, local honey, candied orange peel and toasted almonds

Citrus Ginger Sorbet

simple syrup infused with fresh ginger, and a touch of tequila with orange, lemon, and lime zests

Rum Soaked Fig Ice Cream

dried mission figs steeped in Tahitian vanilla bean ice cream

Chocolate Cherry Bread Pudding

Texas toast folded with eggs, cream and vanilla, baked and served warm with Amarena cherries, chocolate shaving, and bourbon creme anglaise

Dark Chocolate Sorbet

simple syrup infused with imported cocoa powder and dark chocolate

Dessert Flight

Chef Liz's inspired dessert tasting of four mini-creations

$16