subtle comforts

culinary flair

small plates
SUBTLE COMFORTS grilled calamari 11 stuffed with root vegetables, served on confit of tomato, olive nioise + basil

DINNER
duck confit 24 with frise, sauted potatoes, mushrooms + bacon, truffle oil, balsamic port reduction all natural chicken 19 oven roasted, truffled mashed potatoes, sauted spinach, pan gravy beef sliders 16 lamb shank 34
cheddar, bacon, lettuce, tomato, pickles, house sesame bun, fries braised medallions, roasted vegetables, couscous, cumin jus MEAT & POULTRY

caesar salad 9

romaine hearts + grilled cactus, traditional caesar dressing

the garden salad 8

mesclun with radishes, tomatoes, cucumbers, mint, croutons, citrus vinaigrette

goat cheese wraps 12

arugula salad, pear, candied pecans, dried cranberries, apple balsamic vinaigrette

apple-wood smoked, soft polenta, fall vegetables, roasted red pepper coulis
Sommelier Tip: Syrah & Grenache blends wont deter from the dishs nuanced flavors or even an older Bordeaux

grilled pork chop 34

house charcuterie 16 seared foie gras 22

chefs daily selection of fresh charcuterie, with accompaniments on house-made brioche, apple pear chutney, micro greens
Sommelier Tip: Dont forget the glass of Champagne to cut through all the richness of the dish

prime filet mignon 40 with cheese-prosciutto stuffed baked potato

cream spinach, potato gratin

grilled prime ribeye 45 grilled prime ny strip 39 burgundy beef 28

with melting gruyere

sherried onion soup 8 steamed mussels 13 crab + avocado 13

truffle mac + cheese fries, grilled asparagus beef cheeks, pearl onion, bacon + baby carrots with macaroni + cheese, truffle oil FISH & SHELLFISH

new england chowder sauce with celery, potatoes + bacon, toasted focaccia with lime, cilantro, olive oil emulsion with roasted butternut squash, porcini cream sauce

market catch mkt

culinary flair of the day

wild mushrooms ravioli 12 lamb meatballs 15 crab cake 14

crispy rice paper salmon 22

with broccoli pesto, spaghetti squash, virgin vinaigrette glazed carrots, butternut squash, radish, pearl onions, smoked carrot pure

seared scallops la plancha 32

on grilled pita with feta, cucumber salad, harissa jumbo lump crab meat, green tomato puree, fennel slaw CULINARY FLAIR

blackened flounder from the gulf 28 scoops of butternut squash, red beets + celery root, smoked white chocolate sauce
seared, vegetable piprade, spicy espelette chile sauce

red snapper 32 halibut 34

the classic: prime steak tartare 13

with quail egg yolk, capers, onions with republic tequila, lime, orange zest, corn tortilla chips

grilled, organic quinoa, bell pepper relish, lime garlic tomato vinaigrette VEGETARIAN

the margarita: tuna tartare 14 the exotic: tuna tartare 15

garden pasta 15

spaghetti, carrots, zucchini, yellow squash, celery, red onion, asparagus, olive nioise, tomato confit sauce, basil

with vanilla beans, fresh coconut, mango, mint, lemongrass + plantain chips
ALL TARTARES

sweet potato gnocchi 15 brown butter sauce, maple syrup, walnuts, parmesan, sage

made from raw fish / meat marinated in olive oil + citrus / vinegar

shrimp ceviche 11 escargot 12

compliments
truffle mac -n- cheese fries 7 mashed potatoes 5 grilled asparagus 9 sauted spinach 7 sauted wild mushrooms 9 shaker of house-made fries 7 sweet potato gnocchi 7

lemon + lime, cilantro, espelette, onions, avocado, pisco portn with lotus chips gratin with garlic pernod butter, focaccia toast

SOMMELIER - VANESSA TREVIO BOYD

est

2011

EXECUTIVE CHEF - MANUEL PUCHA

18% service fee added to parties of 8 or more please note: consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions

philippe classics