red snapper
orange-yellow pepper coulis, fennel chorizo strudel, baby carrots, tomato relish
34
bone in ribeye
brandy bleu cheese béchamel, fig-tart cherry gastric, roasted pepper
boursin mash, grilled asparagus
36
new orleans pasta
cajun cream, chorizo, chicken, shrimp, rigatoni
24
lamb t bone
mint pesto, creamy yellow polenta, poblano peach slaw
38
lobster risotto
saffron broth, wild mushrooms, thyme, asparagus
29
berkshire pork
red plum jalapeno gastrique, smoked sweet corn, cheddar yukon mash,
creamed garlic spinach
35
prime n.y. strip loin
leek emulsion, bourbon ancho chili glaze, creamed cracked mustard
red potatoes, grilled asparagus
39
beef tenderloin
red wine herb demi-glace, roasted fingerling potatoes, baby carrots,
haricot verts
36
vegetarian
mango key lime cream, red beet cous cous, golden raisins, toasted almond, asparagus, arugula
24
chicken
rosemary jus, red beet potato puree, artichokes, fenugreek, smoked mozzarella
28
sides
grilled lobster tail - 20
pommes frittes and smoked paprika aioli - 5
brussel sprouts with bacon and cream-5 honey-chipotle shrimp - 10
grilled proscuitto wrapped white asparagus with aged balsamic - 10
Welcome from
Laurie Sandoval, Manager and Executive Chef Aman Razdan
