Dinner Menu: Entrées

February Entrées (changes monthly)

grilled scallops, roasted red pepper risotto, garlicky spinach and a chive buerre blanc. 28

beef tenderloin grilled with fingerling potatoes, asparagus with a rock shrimp garlic butter sauce. 32

salmon grilled with spinach mash, poached egg and hollandaise. 28

roasted chicken with smashed redskin potatoes, kale and smoked
mozzarella cream. 24

grilled strip steak, fried garlic mash, shitake mushroom, roasted fennel, french green beans and truffled demi. 28

pan seared blue cod with root vegetable hash, asparagus and clam
chowder sauce. 28

cavatelli, brussels sprouts, roasted garlic, caramelized onion and roasted red pepper tomato sauce 19

salt cured duck confit with tomato-rosemary risotto and bacon
braised kale. 25

asian braised short ribs, jasmine thai pilaf and roasted carrots. 25

grilled pork tenderloin stuffed with garlic and pistachio, brussels sprouts, fingerling potatoes and a madeira demi. 26