first course

Warm Mushroom Salad frisée, crisp bacon, aged goat cheese and sherry vinaigrette				15
Linguini With Chanterelle Mushrooms spinach, pecorino romano, chervil butter				17
Baby Organic Mixed Green Salad aged sherry and extra virgin olive oil dressing				10
Carrot Ginger Soup granny smith apples and crème fraiche				12
Black Bass Ceviche purple peruvian potato, red onion and avocado pineapple aji amarillo emulsion				18
Yellowfin Tuna Tartare japanese cucumber, shiso leaf sweet miso asian vinaigrette				16
Organic Beet and Mango Salad shaved fennel, red onions and feta cheese white balsamic vinaigrette				17

second course

Seared Yellowfin Tuna fingerling potatoes, haricot vert and quail egg anchovy-lemon dressing				23
Miso Marinated Black Cod bok choy, shiitake mushrooms and sticky rice soy lemongrass ginger emulsion				24
Maine Lobster Risotto artichoke hearts, pea leaves, black trumpets and prosciutto di parma				22
Crisp Soft Shell Crabs morel mushrooms, english peas pickled ramps and couscous white wine lime emulsion				25
Roast Chicken Breast orzo salad, spinach and lemon confit				20
Duck Breast soft polenta, fava beans and roasted plums				23
Grilled Vegetable "sandwich" toasted ciabatta, pesto and black olives balsamic reduction				18