Pedidos online

sashimi grade raw fish served island style with young ginger, fresh wasabi & finished with a lemongrass ponzu -Wakatake "Onikoroshi” Junmai Dainginjo, Japan

cilantro & garlic grilled shrimp lacquered with anejo tequila rest atop poblano guacamole and heirloom ancho chili spiced popcorn - Lieu Dit, Melon de Bourgogne, Santa Maria Valley, 2018

raw hearts of palm, local avocado, organic radish, homemade goat cheese, grapefruit & almond vinaigrette -Zafir Dulo, Furmint-Harslevelu, Tokaj, 201

“Moroccan Style” seasoned with harissa and layered between creamy lemon-chick pea puree and homemade cucumber yogurt...spoon it on top of freshly made flat bread -Domaine Mittnatch, Gyotaku, Gentil d’Alsace, 2018

Hand cut beef tenderloin tartar seasoned with homemade truffle mustard, crispy celery, shaved parmesan cheese & garlicky toast Bodega de Edgar, No Guey Rose, Tempranillo Rose, Paso Robles, 2018

“Sushi esque” bite size pieces of crispy Andalucian style paella filled with smoked chicken, peas & peppers flavored with a saffron-garlic espuma & a chorizo-tomato sauce - Ashbourne, Sandstone, Sauvignon Blanc, South Africa, 2008

red snapper cured with citrus, grapefruit & avocado smoked chili dressing & tostones - Domaine Skouras, Salto, Moscofilero, Greece, 2019

Maine lobster & green onions with acquerello rice - Arrels de Clos Pissarra, El Sol Blanc, White Garnacha, Montsant, 2017

Homemade pasta enhanced with sun dried tomatoes rolled basil coated romanesco cauliflower & fresh goat ricotta cheese emulsion -Ashbourne, Sandstone, Sauvignon Blanc, South Africa, 2008

Braised local rabbit and morel mushroom ragout, english pea-rosemary emulsion

scallions, black truffle oil & pancetta “dust” - Thibault Liger-Belair, Chardonnay, Les Charmes, Bourgogne, 2016

Slowly braised duck leg, duck sausage & shredded caraway cabbage with goose liver sauce and gratineed under a veil of mamey sapote, pecans & Fourme D’Ambert cheese -Erich Sattler, Zweitgelt, Burgenland, Austria, 2017

mild horseradish, slowly braised beef ribs & wilted peppery greens with crispy beetroot - Bodegas Artevino, Orben, Tempranillo, Rioja DOC, 2016 Wine Spectator Top 100 # 13

delicate cauliflower combines with organic edamame and honshimeji glazed with non GMO miso and Japanese mustard.....resting beneath sesame spiced kale chips -Tablas Creek, Cote de Tables, Viognier-Marsanne-Grenache Blanc-Roussanne, Paso Robles, 2017

Aromatic bamboo rice with pineapple and persimmon relish lemongrass- coconut H2O emulsion - Tablas Creek, Cote de Tablas, Viognier-Marsanne-Roussanne-Grenache Blanc, Paso Robles, 2017

seared local pork belly glazed with smoked honey sits aside a braised pork cheek atop Puerto Rican “black rice” with smashed parsnips and fresh blackberry-port wine sauce -St. Andrea, Áldás Egri Bikavér Superior, Bull’s Blood, Eger, 2018

Resting atop red curry spaghetti squash broth scented with bok choy and local roasted oyster mushrooms, turmeric-garlic puffed quinoa crumble puffed quinoa crumble -Loimer, Gruner Veltliner, Kamptal, 2017

Organic white corn-parmesan grits, toasted cornbread crumble with avocado-red onion & black bean salsa resting in a froth of sweet corn and jalapeno - Arrels de Clos Pisarra, El Sol Blanc, WhiteGarnacha, Montsant, 2017

Moroccan-French style braised lamb with ras el hanout organic chick peas with roasted almond pomegranate & harissa spiced green olives - Domaine Giraud, Lirac, Grenache-Syrah-Mouvedre, 2018

Silky roasted garlic-potato puree with creamed kale, garden beans and roasted baby chanterelles - Regocijo, Cabernet Sauvignon Blend, Champoux Vineyard, Columbia Valley, 2015

Provencal crust on a bed of garlicky grilled brocoli & silky pumpkin - butternut coulis -Godelia, Mencia, Bierzo, 2015 WS Top 100 #34

Gingered mandarins & black sesame ice cream

eight different textures and flavors of local organic chocolate culminating with the accent of haz’elnuts & fresh raspberries

praline, double chocolate, pumpkin-chamomile Martinelli, Jackass Hill, Muscat of Alexandria, Russian River Valley, 2015

Baked almond-hazelnut cake and praline ice cream

homemade marmalade and toasted brown bread $10 Supplemental Charge

Soaked in bourbon infused custard with house churned blueberry Ice cream & a smoked honey-bacon crisp