SMALL PLATES
Germain-Robin Laced Lobster Bisque
10
Flatbread
Golden Chanterelle, butter Braised Leek, peppedew Comte, extra aged Gouda
12
Add Iberico Ham
5
Melange of Baby Lettuce
Marsala peach, cucumber, hearts of palm
Hand pulled mozzarella roulade grilled tomato vinaigrette
12
Maple Roasted Baby Beet Napoleon
crisp frisee, grilled ricotta salata
ice wine vinaigrette
10
Fire Touched Romaine Hearts
tempura mediterranean white anchovies
taleggio truffles, kalamata olive
meyer lemon marjoram citronette
9
Composition of La Belle Farms Foie Gras
Tourchon Au Foie Gras
pistachio cherimoya, mamey sapote cheese cakes
wild strawberry gastrique
~
Seared Foie Gras
gooseberry jelly doughnut
extra Vecchio balsamico
22
*Mano De Leon Scallop
lobster corn fritter
sweet corn consommé
11
Kurobuta Pork Belly Confit
banana avocado empanada
organic hawaiian white honey cascabel mole
12
BIG PLATES
Hand Cut Pappardelle
heirloom grape tomato
frantoia evoo
garlic, basil, parmigiano reggiano
19
Sweet Tomato Jam Ricotta Salata Chicken Roulade
yukon gold root vegetable gratin
dark rum braised sun choke
spicy crecy jus, chicken brittle
24
*Hazelnut Crusted Mediterranean Sea Bass
wilted rainbow chard
Grand Marnier Portobello strudel
pomegranate whole mustard brown chicken jus
27
Crispy Skin Barramundi Trilogy
bacon scented black bean gateau
coconut chimichuri
~
peekytoe crab banana cannelloni
white sapote pineapple salpicon
piquillo mojo rojo
~
sweet potato vitelotte noir hash
huitlacoche sabayon
32
*Greek Yogurt Steeped Baby Lamb Rack
braised lamb shank spanakopita
summer vegetable tabbouleh
tzatziki
32
*Pan Roasted Smoked Squab
huckleberry foie gras flan
frantoia evoo macerated baby leeks
potato soufflé
grenache gianduja chocolate reduction
32
Campo Viejo Reserva Slow Roasted Short Rib Osso Bucco
hand made pappardelle pasta
english pea
condensed jus
33
Butter Lacquered Maine Lobster
gibb day boat scallop
banana roasted poblano bread pudding, fennel marmalade
mango kissed lobster butter
34
*Truffle Scented Grilled Dry Aged Rib Eye
humboldt fog goat cheese potato frittata
saba roasted cipollini onion
herb cognac demi glace
45
COCKTAILS
Gin Re-Fashioned
Tanqueray gin and passion fruit Stirred to perfection and served on the rocks, garnished with an orange twist
10
Ruby Red
Absolut Ruby Red Vodka and triple sec liqueur served with a refreshing blend of fruit juices and a candied grapefruit ribbon
10
Ginger Peach
Vodka, triple Sec with a house made ginger cordial and fresh peach nectar
9
The Breakfast Martini
Plymouth gin, Cointreau, orange marmalade and fresh lemon juice shaken together. Served up with a citrus twist.
10
The Bramble
Plymouth Gin, Freshly squeezed lemon juice and simple syrup laced with Crème de Mure, Served over crushed ice.
11
Phi Phi Leh
Lemon grass and chili infused vodka, freshly pressed apple juice and lemon juice with a hint of passion fruit, shaken and served up.
10
The Fancy Raspberry Collins
Finlandia Berry, raspberry liqueur, lemon juice and club soda mixed with fresh berry puree and served high and mighty with a house berry foam float.
10
Steven “Chops” Smith
Executive Chef
A 20% service charge will be added to all tables of 5 or more.
*Serving raw or under cooked meat, poultry, seafood, or eggs may increase your risk of food borne illness.
Please notify your server of any food allergies.
