Our Menu

Caramelized onions slow-cooked in beef broth, topped with crusty bread and melted Gruyère cheese

Pan-seared diver scallops on cauliflower purée with crispy pancetta and brown butter

Creamy burrata with heirloom tomatoes, fresh basil, aged balsamic reduction, and extra virgin olive oil

Thinly sliced prime beef tenderloin with arugula, shaved Parmigiano-Reggiano, and truffle aioli

8oz center-cut beef tenderloin with red wine reduction, truffle mashed potatoes, and seasonal vegetables

Pan-roasted Moulard duck breast with cherry gastrique, sweet potato purée, and braised red cabbage

New Zealand lamb with Dijon-herb crust, mint pesto, roasted fingerling potatoes, and haricots verts

Creamy Arborio rice with porcini, chanterelle, and shiitake mushrooms, finished with truffle oil and Parmesan

Wild-caught salmon with lemon-dill beurre blanc, asparagus, and quinoa pilaf