SMALL PLATES

PARMESAN-TRUFFLED SHOE-STRING POTATOES 8.00

SUGAR SNAP PEAS WITH SESAME AND MINT 6.00

PAN ROASTED BABY CARROTS WITH HARISSA 7.00

OVEN ROASTED HEN OF THE WOODS MUSHROOMS 10.00

SEA SALT BAKED POTATO WITH BLUE CHEESE BUTTER 7.00


MAIN COURSES

MOROCCAN SPICED VEGETABLES “EN PAPILLOTE” 21.00
CUCUMBER RAITA

GRILLED IDAHO TROUT 24.00
SUMMER CORN AND ARUGULA SUCCOTASH

BAKED LEMON SOLE 25.00
HEIRLOOM TOMATOES, LEMON VERBENA, CUCUMBER & BASIL

POTATO CRUSTED ALASKAN HALIBUT 29.00
SUGAR SNAP PEAS AND BLACK PEPPER GASTRIQUE

WILD ALASKAN COHO SALMON 27.00
SAVORY CREPES, CHANTERELLES & FINE HERB CHAMPAGNE SAUCE

“BRICKED” LEMON-GARLIC POUSSIN 24.00
SPRING CHICKEN, SPINACH, ROASTED POTATOES & TRUFFLE AIOLI

CRISPY PORK SHANK 29.00
RED CHILE BARBECUE SAUCE, BLACK BEAN-ROASTED CORN SALSA,
AND CRISPY CORN TORTILLAS

PISTACHIO CRUSTED RACK OF LAMB 38.00
FRENCH GREEN BEANS AND PORT REDUCTION

PRIME NEW YORK STEAK 46.00
CAST-IRON ROASTED POTATOES WITH BACON AND PEPPERCORN SAUCE

SMOKED WILD BOAR SPARE RIBS 28.00
CREAMED CORN, CHANTERELLE MUSHROOMS AND SCALLIONS

DRY AGED BUFFALO RIBEYE “COWBOY” STEAK 54.00
SWEET POTATO FRIES AND PINE NUT-SAGE BUTTER