souffle
roasted artichokes, maytag bleu, reggiano, spinach
9
chicken satay
skewered chicken, cucumber salad, thai peanut sauce
8
tuna
lemon herb vinaigrette, kalamata olives, quail eggs, haricot vert
13
shrimp dumplings
ginger, shiitake, bean sprouts, honey soy reduction, daikon sprouts
12
duck breast
brioche, fried goat cheese, chambord syrup
12
crab cake
lump crab, zucchini, summer squash, dijon
10
grilled lobster
creamed chorizo, charred corn, mache, chipotle aioli
14
tasting
crab cake, chicken satay, beef potsticker
(for parties of 6 or more)
9/person
Welcome from
Laurie Sandoval, Manager and Executive Chef Brian Olsen
