Current Menu

French Onion Soup
Topped with herbed croutons and savory cheeses
Ten Dollars

Lobster Bisque
Tempura Lobster, Chive Oil
Twelve Dollars

Ahi Tuna
Tempura greens beans, waikame seaweed salad, wasabi aioli, teriyaki glaze, red peppers & scallions
Fourteen Dollars

Calamari Steak
Spicy marinara, cherry peppers, sautéed onions Peppers and arugula
Fifteen Dollars

Beef Carpaccio
Radish, grilled asparagus tips, gorgonzola, truffle oil, horseradish crème fraiche, micro greens, crostini
Fifteen Dollars

Roasted Bone Marrow
Caramelized onions, roasted tomato tapenade, grilled sourdough bread
Sixteen Dollars




Caesar
Romaine, garlic croutons, caesar dressing, shaved parmesan
Eight Dollars

Beet Salad
Red & gold beets, truffle honey, goat cheese, lemon oil, mandarin oranges, white sesame seeds, micro greens
Thirteen Dollars

Mixed Greens
Bleu cheese, candied pecans, apples, sherry vinaigrette
Eleven Dollars





Petite Filet & Maine Lobster Tail
Port demi-glace, béarnaise sauce, chive whipped potatoes and asparagus
Forty-Two Dollars

Lamb Loin
Confit fingerling potatoes, artichoke and wild mushroom ragout, lamb jus
Thirty Three Dollars

Duck Confit
Spätzle, haricot verts, balsamic-fig reduction
Twenty nine Dollars

Beef Short Ribs
Aged cheddar grits, roasted carrots & pearl onions, Madeira demi glace
Twenty Six Dollars

Curry Tofu
Basmati rice, cauliflower, broccoli, red peppers, greens beans, sweet curry Sauce
Eighteen Dollars




Ask about our Private Chef’s Table




Consuming raw or undercooked foods may increase your risk of food borne illness, especially if you have certain medical conditions. Thorough cooking of foods including beef, poultry or seafood reduces the risk of illness.

We will accommodate dietary restrictions.
20% gratuity will be added to parties of 8 or more.
Private Chef's Table featuring 5 or 7 course dinner for parties of 6 to 12 people.


Sample Menu, Subject To Change