SAMPLE MENU
Items subject to change due to seasonal availability
Lunch Menu
3 Course Prix Fixe 32.0
(No Substitutions Please)
Garden Salad: Persian Cucumbers / Pecans / Champagne Vinaigrette
or
Spinach Soup: Crème Fraîche / California Olive Oil
or
Scallops: Butternut Squash / Lentils / Mustard-Tarragon Sauce*
or
Chino Farm Ravioli: Carnival Squash / Pumpkin Seeds
or
Short Ribs: Polenta / Broccolini*
or
Crème Brûlée: Hazelnut Biscotti
Arugula Salad: Beets / Pecans / Goat Cheese / Balsamic Vinaigrette 17.0 / With Chicken 22.0
Smoked Salmon Caesar Salad: Persian Cucumbers / Parmesan / Caesar Dressing 24.0
Maine Lobster Salad: Papaya / Grapefruit / Avocado / Lemon Emulsion 29.0
Fennel Soup: Torn Croutons / Fennel Fronds 16.0
Kusshi Oysters: Champagne Mignonette* 19.0
Seabass: Yellow Beets / Bulgur / Beurre Blanc* 27.0
Shrimp: Lemon / Garlic / Spinach Gnocchi 25.0
Mussels: Totten Canal / White Wine / Crostini 17.0
Prime Beef Burger: Caramelized Onion / Blue Cheese* 19.0
Filet: Yukon Potato / Aspiration / Peppercorn Sauce* 32.0
Chicken Wiener Schnitzel: Arugula Salad / Lingonberries / Lemon Butter 28.0
*Denotes items served raw or undercooked or may contain raw or undercooked ingredients
Split Charge $4
A 4% surcharge will be added to your check
An 18% service charge will be added to parties of eight or greater
Chef de Cuisine:
Sean McCart