menus | seasonal and sustainable | chef's table | timeless | prix fixe | desserts
TOMATO Tart of cherry tomato confit and basil 15
MUSHROOMS Stuffed ravioli with foie gras sauce 18
LOBSTER Maine lobster risotto and bisque sauce 18
ASPARAGUS Green asparagus soup 14
ENTREES
MEDITERRANEAN SEA BASS Roasted, baby spinach and meuniere sauce 35
RED SNAPPER Baked in the oven, crushed potatoes and lemon 33
SHORT RIBS Braised for many hours, served with potato puree 28
PRIME RIB EYE Simply roasted, bearnaise or pepper Sauce 42
ADD $4 FOR SHARED PLATES
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