Made fresh, every day.

Starters

Toasted artisan baguette topped with vine-ripened tomatoes, fresh basil, and aged balsamic glaze.

Starters

Mixed greens, cherry tomatoes, candied walnuts, and goat cheese with house vinaigrette.

Starters

Pan-seared scallops over cauliflower purée, finished with brown butter and chives.

Starters

Thinly sliced A5 wagyu with truffle oil, shaved parmesan, capers, and fresh arugula.

Starters

Creamy lobster bisque with a swirl of crème fraîche, garnished with fresh chives and a petite claw.

Starters

Silken foie gras terrine with fig compote, toasted brioche, and microgreens.

Starters

Half-shell oysters on rock salt, topped with spinach, herb butter, and broiled to golden perfection.

Starters

Yellowfin tuna with avocado, sesame, micro cilantro, and wonton crisps.

Mains

Pan-seared salmon with lemon butter sauce, roasted asparagus, and herb oil.

Mains

8oz center-cut filet, red wine reduction, rosemary roasted root vegetables.

Mains

Half free-range chicken slow-roasted with fresh herbs, garlic potatoes, and seasonal vegetables.

Mains

Locally raised beef, aged cheddar, butter lettuce, and tomato on a brioche bun. Served with hand-cut fries.

Mains

8oz A5 Wagyu with a caramelized crust, served with roasted bone marrow and red wine jus.

Mains

Whole Maine lobster in a rich cognac cream sauce, gratineed and served with buttered haricots verts.

Mains

Three frenched chops coated in herb crust, served with ratatouille and natural lamb jus.

Mains

Pan-seared sea bass over saffron risotto with beurre blanc and microgreens.

Pizza & Pasta

San Marzano tomato, fresh mozzarella, basil, and extra virgin olive oil on naturally leavened dough.

Pizza & Pasta

Carnaroli rice with foraged mushrooms, shaved parmesan, and fresh thyme.

Desserts

Warm dark chocolate cake with a flowing center, vanilla bean ice cream, and fresh berries.

Desserts

Silken vanilla custard with a caramelized sugar crust, served with fresh raspberries and mint.