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A rotating selection of fresh, house-made soup prepared with ingredients currently in season.

A clear, flavorful, and clarified meat-based broth served hot.

Fresh oysters served with a traditional cucumber-based vinegar sauce.

A chilled selection of fresh oysters, shrimp, and lobster.

Fresh tuna served with avocado, mango, sea-salted finger lime, and lotus root chips, finished with a creamy yuzu-flavored sauce.

A fresh salad of chicory, kale, kohlrabi, apple, and carrots, topped with ricotta and sunflower seeds in a Barolo wine vinegar dressing.

A vibrant salad featuring squash, Castelfranco radicchio, arugula, feta cheese, and grapefruit, tossed with sourdough croutons in a citrus vinaigrette.

Creamy burrata cheese served with roasted red peppers, white bean puree, crunchy focaccia bread, and a pistachio herb topping.

A crisp salad of Little Gem lettuce topped with crunchy garlic croutons and shaved Parmigiano cheese.

Tender grilled octopus served over a creamy cannellini bean purée with tomatoes, capers, lemon, and a saffron-oregano aioli.

A pan-seared crab cake served with a refreshing jicama coleslaw and a mango-lime salsa.

A fresh selection of fish prepared daily by our chef, served with seasonal accompaniments.

Roasted cauliflower seasoned with za'atar, served over a blend of beluga lentils, chickpeas, and spinach with a side of yogurt.

Corkscrew-shaped pasta tossed in a savory elk meat sauce with tomatoes, garlic, red pepper flakes, basil, and Pecorino Romano cheese.

A creamy Italian rice dish prepared with savory bacon, bitter radicchio, and a drizzle of aromatic white truffle oil.

This dish features shrimp simmered in a mild coconut curry with cashews and cauliflower, served with lemongrass-infused rice and naan bread.

Pan-seared sea scallops with a citrus crust, served over a blend of Brussels sprouts, seasonal squash, organic farro, and toasted pumpkin seeds.

This roasted chicken is served with a side of root vegetables and lemon-infused orzo, finished with a savory sage-chicken sauce.

Pan-seared duck breast served with sautéed kale, caramelized turnips, walnuts, a vanilla-infused sweet potato puree, and a tart huckleberry sauce.

Roasted rack of lamb served with a vegetable stew, creamy goat cheese polenta, olive tapenade, and fresh rosemary.

A multi-course meal offered at a set price, featuring a curated selection of dishes.

A rotating selection of fresh, house-made soup prepared with seasonal ingredients.

A crisp salad of Little Gem lettuce topped with crunchy garlic croutons and shaved Parmigiano cheese.

A creamy Italian rice dish prepared with savory cured pork, bitter radicchio, and a drizzle of aromatic white truffle oil.

Roasted cauliflower seasoned with za'atar, served over a blend of beluga lentils, chickpeas, and spinach with a side of yogurt.

Pan-seared fluke served with heirloom quinoa, bok choy, and edamame in a red curry coconut sauce.

This roasted chicken is served with a side of root vegetables and lemon-infused orzo, finished with a savory sage-infused chicken sauce.

Slow-roasted prime rib served with a savory beef dipping sauce, accompanied by smoked bacon, Brussels sprouts, balsamic-glazed pearl onions, and garlic potatoes.

A chilled, tart lime custard served in a crisp graham cracker crust.

A warm, traditional cornmeal-based pudding served with molasses and a scoop of vanilla ice cream.

A selection of your choice of ice cream or sorbet flavors, including vanilla, strawberry, rum raisin, chocolate, mango, raspberry, or Sicilian lemon.

A large, 48-ounce grilled steak featuring both a tender filet and a flavorful strip loin, intended to be shared by two people.

A tender filet mignon served with mushroom bread pudding, wilted spinach, and seasonal vegetables, accompanied by your choice of red wine or peppercorn sauce.

Slow-roasted prime rib served with a side of smoked bacon, Brussels sprouts, balsamic pearl onions, and garlic potatoes.

A classic French-inspired vegetable stew featuring a medley of sautéed seasonal vegetables simmered in a savory tomato-based sauce.

Creamy cornmeal porridge blended with tangy goat cheese.

Small, tender fingerling potatoes roasted and seasoned with garlic.

Fresh spinach leaves prepared either lightly sautéed in oil or simmered in a rich, creamy sauce.

A selection of sautéed wild mushrooms seasoned with herbs.