Dinner

Chefs Selection, Seasonal Accompaniments 

Fennel, Citrus, Olive Oil

Butchers Ragu, Parm

Thinly Sliced Raw Beef Tenderloin, House Potato Chip, Horseradish Caper Aioli, Shaved Parm, Pickled Shallot

Gochuchang Aioli, Scallion-Cilantro Emulsion, Pickled Carrot, Radish, Ginger

Toasted Pine Nuts, Chèvre, Honey-Balsamic

Black Pepper Ricotta, Pistachio, Arugula, Saba

Toasted Croutons, Grana Padano, Lemon-Anchovy Dressing

Lump Crab, Cream Cheese, Sweet Chili, Scallion

Arugula, Peach, Marinated Tomato, Honey Vinaigrette, Basil

Crispy Calamari, Sambal Aioli, Pepperonata

Whipped Honey Goat Cheese, Blueberry Compote, Caramelized Onion, Pistachio Dust

Bolognese, Parm

Wild Mushrooms, Pancetta, Parm

Pistachio Pesto, Artichoke, Parmesan

Bacon, Cherry Tomato, Sweet Corn, Thyme

Summer Vegetable Risotto, Local Oyster Mushroom, Bourbon Brown Butter

Sweet Pea Puree, Caramelized Fennel, Spring Orzo, Hazelnut, Crispy Speck

Sautéed Filet, Almond Brown Butter, Mashed Potatoes, Spinach

Roasted Breast, Housemade Sausage, Mashed Potatoes, Roasted Carrots

Spaghetti, Red Sauce, Mozzerella

Agrodolce, Roasted Cippolini Onion, Fresno Pepper, Fingerlings, Broccolini

Cheesy Grits, Bacon, Red Bell Pepper, Worchester Butter, Scallion

Salmoriglio, Lemon and Herb Couscous, Spinach, Toasted Breadcrumbs

Black Garlic Demi-Glace, Mashed Potato, Baby Green Beans