Dinner Menu
Monday – Saturday: 5pm – Close
Five Course Chefs Tasting Menu
an off menu five course meal presented and prepared by
Chef Anthony Kueper
limited availability
$75 pp
Shared Plates
Chorizo Macaroni & Cheese • Side 4 • Full 10
house chorizo • house-made rigatoni • cheddar • goat cheese • bleu cheese parmesan • bread crumbs
Butternut Squash Ravioli • 13
brown butter • sage • marshmallow • smoked almond • maitake
Charcuterie & Cheese Board • 21
house cured meats • pork rillette • house mustard • selection of cheeses • olives • house pickled vegetables • house bread
Artichoke Crème Brulé • 12
prosciutto wrapped asparagus • parmesan crisp • greens • radish
Soup & Salad
Soup du Jour • 6
daily house prepared soup
House Salad • 6
mixed greens • oven-dried tomato • crumbled bleu cheese • house focaccia croutons • citrus—mint vinaigrette
Wasabi Caesar • 8
roasted red beets • breaded goat cheese • arugula pickled beet puree • orange truffle vinaigrette
Warm Goat Cheese Salad • 10
roasted red beets • breaded goat cheese • arugula pickled beet puree • orange truffle vinaigrette
Main Plates
Market Fish • Market
uniquely prepared daily • limited availability
Pan Seared Scallops • 32
broccolini • polenta • heirloom cherry tomato • poblano rouille • pickled onion
New Zealand Lamb Rack • 31
cannellini bean puree • asparagus • sweet peppers • basil-mint pesto • olive jus
Pan Seared Duck Breast* • 26
parsnip • apple • beech mushroom • poached leeks • compressed celery • pomegranate gel • duck jus
Market Steaks*
sweet potato gnocchi • oyster mushroom • brussels sprout • cippolini peppercorn sauce
— Imperial Wagyu 8 oz. Strip • 38
— Imperial Wagyu 8 oz. Tenderloin • 48
— Cut of the night • MP
Imperial Wagyu Beef and T.D. Niche Pork Ragu • 22
house fettuccini • shaved grana padano • grilled baguette
*Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness