Toasted barley, baby spinach, white mushroom and soy emulsion
Pan-Seared Georges Bank Scallops
$32.00
Crispy polenta, spring vegetable fricasse, green onion soubise
Pan-Seared Cod
$27.00
Cannellini bean ragout, broccoli rabe, chorizo, red pepper vinaigrette
Sides
all sides $6
Garlicky Broccoli Rabe
Yukon Mashed Potatoes
Haricot Vert
Truffle Fries
Spinach
Asparagus
Special Chef's Offering Prix-Fixe
3 - Course Chef's Offering
$28 per person | Sunday - Wednesday; Special wine offering: Hayes Ranch Chardonnay, California or Nicolas Cabernet, France for an additional $15 per bottle
Chilled Yellow Beet Veloute
Mint yogurt, watercress, toasted pumpkin seeds
Classic Caesar
Crisp romaine leaves, focaccia croutons, white anchovies, grana padana