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Appetizers
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Hamachi Ceviche 13

kaffir lime, honeydew, cucumber

Roasted Shrimp 12

watermelon, feta, paprika

Heirloom Tomatoes Salad 12

lemon ricotta, balsamic, greens

BBQ Escargot 13

kielbasa, sweet potato, corn

Seared Foie Gras 16

white miso, peaches, cashews

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Main Course
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Skate Wing 27

corn risotto, avocado, pancetta

Wild Striped Bass 27

roasted tomatoes, chickpea salad, yogurt

Sea Scallops 27
fregola sarda, summer squash, piquillo pepper

Pork Loin 28
cauliflower, golden raisin, saffron

Wagyu Skirt Steak 28

royal trumpet mushrooms, faro, sauce Bordelaise
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Tasting Menu
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Five Courses 57

Seven Course 67

Wine Pairing 25

Wine Pairing 30
Chefs Choice

We kindly request the participation of the entire table, please.

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Chef Lee Styer