Starters

Tandori fired large sea scallops on whipped white eggplant 24

Caesar salad 14

Arugula salad 14

Lobster stew w/ rhum butter 18

Duck leg confit, honey crisp apple risotto .. styrian pumpkin seed oil 24

Baby beet salad w/ whipped fresh ricotta, caramelized & charred endive .. black garlic vinaigrette 18

Mozzarella

w/ beef carpaccio, anchovy aioli & lightly fried baby artichokes 23

w/ vine ripe heirloom tomatoes & basil 14

Burrata, grits & charred avocado w/ aleppo pepper, zested lemon and micros arugula 20

w/ king crab, cocktail avocado & green mustard oil 24

Main

Shaosing marinated chilean sea bass, roasted in chinese honey autumn chanterelles & butternut squash flan 39

Braised meaty shortrib & sherried wild rice on ‘emmentaler’ gratineed onion sheet 40

Salmon w/ pickled persimmon, potato & red cabbage ‘quenelle’ .. maple candied quinoa 33

Brick chicken w/ light miso mustard, huckleberry gastric & ‘thousand layer’ duck fat fries 29

Pan roasted lobster 1 ¾ lbs. & handmade cotechino sausage on stone ground polenta w/ limoncello sabayon MKT

Tagliata of Prime Sirloin 7 oz. 28 / 14 oz. 48 (no sauce)

‘Golden’ cauliflower  yellow raisins & toasted pine nuts 10

~All spaghetti is available gluten free~

Aglio e olio 13/23,

Pomodoro 13/23,

Cacio e pepe 13/23,

Bolognese 17/27,

Vongole 18/28,

Cracklings & hot pepper 15/25