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

Mushroom Marsala, Parmesan

Apple, Bacon, Thyme, Shallot, Bourbon Maple, Toasted Crostini

Crispy Calamari, Sambal Aioli, Pepperonata

Bolognese, Parm

Wild Mushrooms, Pancetta, Parm

Pumpkin Mascarpone Filling, Butternut Squash, Sage Brown Butter, Crumbled Amaretti Cookie, Hazelnut

Sweet Italian Sausage, Radicchio, Walnut, Parmesan

Butternut Squash Puree, Barley, Autumn Caponata, Apple Cider Vinaigrette, Asparagus

Pretzel Crusted, Sweet Potato Hash, Brussels Sprouts, Maple Glaze

Sautéed Filet, Almond Brown Butter, Mashed Potatoes, Spinach

Roasted Breast, Housemade Sausage, Mashed Potatoes, Roasted Carrots

Spaghetti, Red Sauce, Mozzerella

Parsnip Puree, Braised Red Cabbage, Cider Reduction, Pickled Apple & Mustard Seed

Salmoriglio Marinade, Mediterranean Orzo, Grand Marnier Viniagrette, Sauteed Spinach, Pickled Red Onion

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

Pan Roasted Duck Breast, Celery Root Puree, Cherry Gastrique, Almond Gremolata, Broccolini