Seasonal ingredients, bold flavors, and culinary techniques passed down through generations. All dishes are crafted fresh daily.
Creamy Pugliese burrata, vine-ripened heirloom tomatoes, basil oil, aged balsamic, and cracked black pepper.
Lightly dusted ring squid, fried to golden perfection, served with saffron aioli and charred lemon.
Chilled tomato-pepper soup, cucumber ribbons, olive tapenade, and crispy prosciutto crumble.
Slow-braised beef short rib, chimichurri butter, grilled sourdough, and pickled red onion.
12oz prime cut, roasted bone marrow butter, truffle fries, and seasonal asparagus.
24-hour marinated sablefish, bok choy, ginger dashi broth, and crispy ginger rice.
Fresh bronze-cut pasta, butter-poached lobster tail, cherry tomato, chili flakes, and white wine reduction.
Arborio rice, porcini & chanterelle medley, aged parmesan, truffle oil, and fresh thyme.
Espresso-soaked savoiardi, mascarpone cream, Valrhona cocoa, and a hint of marsala.
Dark 70% Belgian chocolate, salted caramel core, vanilla bean gelato, and candied hazelnuts.
Silky vanilla cream, blood orange coulis, candied citrus zest, and almond brittle.
Three curated pours matching our seasonal menu. Rotates monthly. Ask your server for details.
Bourbon, house-made bitters, maple syrup, orange peel, smoked under a hickory cloche.
Elderflower cordial, cucumber, mint, fresh lime, and sparkling water over crushed ice.
Our menu changes with the seasons to honor peak ingredient availability. If you have severe allergies or dietary requirements, please inform your server. We're happy to customize most dishes upon request. Glutens, nuts, dairy, and soy substitutions are available at no extra charge.
Reserve your table for an unforgettable dining journey. Walk-ins welcome, but bookings are recommended for weekends.