New Summer Menu Available Now! Enjoy Fresh Seasonal Flavors. View Menu
Complete dining experience
Start your day right
Midday favorites
Evening specialties
Cocktails & beverages
Since 1995
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Begin your culinary journey with our exquisite appetizers
Crispy risotto balls infused with black truffle, stuffed with fontina cheese, served with truffle aioli.
Pan-seared sea scallops with cauliflower purée, crispy pancetta, and brown butter sauce.
Creamy burrata cheese with heirloom tomatoes, basil, aged balsamic reduction, and extra virgin olive oil.
Thinly sliced prime beef tenderloin, arugula, shaved parmesan, capers, truffle oil, and lemon vinaigrette.
Fresh ahi tuna, avocado, cucumber, radish, sesame seeds, and wasabi aioli with wonton crisps.
Selection of artisanal cured meats, imported cheeses, house-made pickles, mustard, and grilled sourdough.
Fresh, seasonal ingredients prepared with care
Caramelized onions in rich beef broth, topped with gruyère cheese and toasted baguette.
Creamy lobster soup with cognac, fresh herbs, and a touch of cream, garnished with lobster meat.
Mixed greens, roasted butternut squash, dried cranberries, candied pecans, goat cheese, and maple vinaigrette.
Crisp romaine lettuce, house-made Caesar dressing, garlic croutons, shaved parmesan, and white anchovies.
Expertly prepared entrées featuring the finest ingredients
Grass-fed beef tenderloin, truffle mashed potatoes, seasonal vegetables, red wine reduction.
Herb-crusted lamb rack, rosemary-infused polenta, roasted root vegetables, and mint gremolata.
Pan-seared duck breast, cherry port reduction, wild rice pilaf, and glazed baby carrots.
Free-range chicken breast stuffed with spinach and goat cheese, served with garlic mashed potatoes and lemon-thyme sauce.
Apple cider-brined pork tenderloin, sweet potato purée, braised kale, and apple-cranberry chutney.
Fresh catches prepared with innovative techniques
Wild-caught salmon, lemon herb risotto, asparagus, citrus beurre blanc.
Jumbo sea scallops, sweet corn purée, crispy pancetta, micro greens, and truffle oil.
Tender octopus, fingerling potatoes, chorizo, olives, roasted peppers, and smoked paprika aioli.
Maine lobster tail, saffron risotto, grilled asparagus, and lemon butter sauce.
Creative plant-based dishes that celebrate seasonal produce
Arborio rice, seasonal wild mushrooms, truffle oil, aged parmesan, fresh herbs.
Seasonal vegetables, mushroom duxelles, and spinach wrapped in puff pastry, served with roasted red pepper sauce.
Tri-color quinoa, roasted vegetables, chickpeas, feta cheese, olives, and lemon-herb vinaigrette.
Layers of breaded eggplant, house-made marinara, fresh mozzarella, and basil, served with garlic bread.
Perfect accompaniments to complement your meal
Hand-cut fries tossed with truffle oil, parmesan cheese, and fresh herbs.
Crispy brussels sprouts with bacon, balsamic glaze, and toasted almonds.
Tender spinach in a rich cream sauce with nutmeg, garlic, and parmesan cheese.
Yukon gold potatoes whipped with roasted garlic, butter, cream, and chives.
Sweet endings to complete your dining experience
Warm chocolate soufflé with a molten center, vanilla bean ice cream, and raspberry coulis.
Classic vanilla bean custard with a caramelized sugar crust and seasonal berries.
Buttery shortcrust pastry filled with vanilla custard and topped with glazed seasonal fruits.
Layers of espresso-soaked ladyfingers, mascarpone cream, and cocoa powder.
Handcrafted cocktails, fine wines, and specialty beverages
Bourbon, house-made bitters, orange peel, and a smoked cinnamon stick.
A curated selection of three wines (2oz each) that complement our seasonal menu.
Gin, fresh cucumber, basil, elderflower liqueur, lime, and sparkling water.
Vodka, coffee liqueur, fresh espresso, and vanilla syrup, shaken until frothy.
