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F e b r u a r y 14, 2017

$79 | Guest

F I R S T  C O U R S E

 

FRESH GRILLED FLATBREAD &

MEDITERRANEAN MEZZE FOR THE TABLE

tsatziki | red pepper hummus

caviar tarama | olives | cheese

 

 

 

S E C O N D    C O U R S E

 

FRESH SHUCKED RAZOR CLAMS

artichoke mignonette | lemon confit | sea salt

 

 

RAW SLICED YELLOWFIN TUNA

pickled beet | pumpkin seed | goat chèvre

 

 

WARM SEA URCHIN AND SQUASH SOUP

walnut oil | peekytoe crab | parsnip chip

 

 

MEDITERRANEAN BEET SALAD

whipped mint feta | assorted radish | stuffed grape leave | toasted katifi

 

 

SEARED DAYBOAT SCALLOP

charred persimmon |truffle butter | sumac

T H I R D  C O U R S E

 

GRILLED MEDITERRANEAN BRANZINO

market potato | braised bitter greens |lemon puree

 

 

SIZZLING SPANISH OCTOPUS

Langoustine a la plancha |oven dried tomato vinaigrette | charred lemon

 

 

VANILLA BRAISED RABBIT ROLLATINI

chicory | parsnip puree | hazelnut | oyster mushroom

 

 

LOCAL LAMB & VEAL MEAT BALL

harissa polenta |shaved  brussel sprout |apple wood smoked  tomato

 

 

DRY AGED GRASS FED CHAIRMEN

RESERVE SIRLOIN

yuca | roasted garlic | sage crusted bone marrow

 

 

 

SWEETS

 

SOFT LOCAL CHEESE

 

GLUTEN FREE RED VELVET CHOCOLATE CAKE

 

VANILLA PANNA COTTA BRULEE

 

dark chocolate stuffed filo

pot de crème & raspberry

Valentines Day Menu

Our menu changes daily based on the fresh local ingredients we find. We’re continuously adding new flavors and seasonal specialties

so check back often for our latest dishes.

SUNDAYS 11-4

MON. - FRI. 12-3

SUN. 4-10  MON-SAT 5-10

BRUNCH LUNCH DINNER
Wine & Drink

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