Chef | Ryan Jaronik
Wine
and Cocktail Menu
small plates
organic mixed greens
grilled peaches, pecans, cinnamon basil vinaigrette
7
foie gras croquette
cardamom carrot bread, chile carrot marmalade, yuzu ginger emulsion
12
chilled artichoke ragout with grilled portabellos and tomatoes
olives, vadouvan spiced yoghurt, filberts, lemon and truffle dressing
9
grilled shrimp masala
sweet and sour eggplant, charred poblano dal
9
hand cut pappardelle
braised short rib, pickled morels, rosemary
10
nanami togarashi dusted scallops
squid ink risotto, lemongrass pineapple reduction
10
chilled avocado soup
jalapeno crisps, tequila crèma
7
artisanal cheese board
from saxelby cheesemongers
12
pastrami crab cake
truffled sauerkraut, hot pink mayo
10
25 hour baby back ribs
radish-pickled watermelon slaw, bourbon baked beans
9
entrees
prosciutto and fontina stuffed pork tenderloin
sweet corn pudding, chorizo jus, roasted tomato chimichurri
20
coconut crusted mahimahi
black bean mofongo, mango-heart of palm salsa, cucumber broth
20
tofu and ten vegetable fricassee
grilled brioche, poached egg, piquillo miso sauce
14
herb grilled whole bass
baby pea arancini, putanesque relish, lobster fennel sauce
22
chile-soy marinated filet mignon
tempura haricot verts, black garlic mash, kim chee demiglace
25
vindaloo spiced rack of lamb
saffron stirred potatoes, belgian endive, pistachio mustard sauce
24
seitan "bao mi" with mushroom pate
lotus chips, red bean and grilled scallion salad
14
grilled salmon
sherry dressed lentils, black olive jus,
horseradish watercress crème fraîche
19
grilled burger on brioche
hand cut fries, chipotle catsup
11
add – cheddar, bleu, goat, bacon, fried egg,
smoked mushrooms, grilled onions + 1
sliders, rosemary chips 4 each
elk, curry chimichurri
ostrich, bbq’d garlic relish
venison, juniper shallot jam
wild boar, apple chutney
kobe beef, smoked tomato marmalade |
