Pan - Seared Halibut *GF
with Soy Glazed Shiitake Mushroom, Black Garlic, Ginger, and Cilantro. | 22
Bison Ribeye *GF
with Swiss Chard, Young Potato, Bacon Lardon, and Rosemary Demi - Glace. | 32
Amberjack Crudo *GF
with Creme Fraiche Panna Cotta, Pomme Frites, Chili Crunch, Finger Lime, Yuzu Vinaigrette, and Cilantro | 20
Whipped Ricotta
with Nicoise Olive Tapenade, and Baguette Chip | 10
Cavatelli Pasta *VG
with Fiesty Pomodora, Cherry Tomato, Aged Manchego, and Basil | 18
Spiced Pork Belly *GF
with Shallot Confit, Blueberry Gastrique, Marigold, and Chive. | 18
Chilled Poached Salmon *GF
with Dilly Mustard, Garlic Confit, Caper, Fries Leek, Parmesan, and Dill |. 18
Strawberry Gazpacho *VG
with Tokyo Radish, Cucumber, Buttermilk, Basil, and Mint | 16
PEI Mussels
with White Wine Saffron Brodo, Dijon, Confit Garlic, and Grilled Crostini | 20