MENU FALL 2022

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Wood fired oysters with jalapeño infused Sake smoked Shoyu mignonette

*3 oysters per order

Crispy long stemmed artichoke heart served with Manuka honey lemon poppy aioli

Crispy wantons served with Szechuan citrus ponzu

Washington state mussels served in a chardonnay broth served with Ciccio focaccia

Snails from Burgundy served with capers, parsley, shallots, olive oil and butter

Ahi tuna Szechuan chili crisp garlic citrus ponzu

Pan seared crispy dumplings and served with orange citrus soy reduction

House gnocchi with citrus beurre blanc, topped with Parmigiano Reggiano

Grade A duck liver served on a toasted brioche topped with yuzu marmalade and wine poached pear compote

An array of meats and cheese, chefs choice served with ciccio focaccia

Traditional Caesar salad
Add anchovies-6

House made truffle honey burrata with  sliced  heirloom tomato and beets topped with arugula, red onion, avocado and pistachio salad

Poached pear with crema-de-bleu  from Valley Shephards Creamery and truffle honey 

Tomato, basil, mozzarella

Mozzarella cheese, garlic, crushed San MarZano

tomatoes, finished with basil oil and pecorino cheese 

Goat cheese, mozzarella, caramelized onions, merlot poached pears with a fig balsamic glaze 

New Haven style clam pizza

Fresh heirloom  tomatoes, truffle garlic oil and house made burrata

Crumbled fennel sausage with wood fired caramelized onions 

Pulled burrata, pesto, and crumbled pistachio

Soppressata, salami, pepperoni finished with hot honey 

8oz Wagyu grade beef cooked in a case iron skillet and served with cheddar, lettuce and tomato on a brioche bun

8oz Wagyu grade beef grilled and served with goat cheese, caramelized onion, house made barbecue sauce on a brioche bun

Cast Iron Frenched bone in Berkshire pork chop served with Bourbon maple fig jus

Pan Seared La Belle duck breast served with Szechuan orange ginger garlic chili smoked Shoyu Jus

CAB filet with peppercorn Cognac sauce and served with fries and arugula salad

Sliced Wagyu grade flank steak served with chimichurri

Served with a Sukiyaki sauce

Korean Barbecue style with a fermented Gochujang

Wagyu grade bone in rib eye served with God’s Butter

With citrus, parsley, and caper emulsion

Umami sesame crusted Ahi with Thai Nam Jim jaew

Miso maple butter pan seared bruleed halibut

Brick oven roasted roasted lobster served with shoyu Manuka honey chimichurri

PEI mussels and egg soba noodles in a white wine, garlic, citrus broth 

Seasoned  brick oven fired flatbread drizzled with extra virgin olive oil

Brick fired truffle sweet potatoes

Truffle roasted Gods butter tri colored potatoes

 Roasted Brussel sprouts with truffle oil

Charred asparagus with lemon and olive oil

Confit tri colored carrots

Served with citrus butter

Topped with a pear Cabernet reduction

Blackberry, blueberry and strawberry chocolate truffles

Brick oven baked bourbon berry cobbler, topped with maple bourbon reduction and vanilla ice cream 

Vanilla bean ube

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Please discuss any food allergies with your server.  Please be aware that our food may contain or come into contact with common allergens, such as dairy, eggs, wheat, soybeans, tree nuts, peanuts, fish, shellfish or wheat.