Setting the table…
Just a moment while we plate everything up.
Everything we're serving
Our menu changes with the seasons. Dietary notes are marked on every dish — please let your server know about any allergies and we'll happily adapt.
Chef's Features
Chef's FeatureMain Courses
Dry-Aged Ribeye
$62.0045-day dry-aged 16oz ribeye finished with bone marrow butter, served with charred scallion and confit garlic.
Gluten-FreeNut-Free🌶 None
Chef's FeatureStarters
Charred Octopus
$19.00Grilled over oak with smoked paprika, blistered fingerling potatoes, salsa verde, and preserved lemon.
Gluten-FreeDairy-FreeNut-Free🌶 Mild
Starters
Small plates built for sharing, made with produce from our partner farms.
2 dishes
Burrata & Heirloom Tomato
$16.00Creamy burrata with local heirloom tomatoes, torn basil, aged balsamic, and finishing olive oil.
VegetarianGluten-FreeNut-Free🌶 None
Chef's FeatureCharred Octopus
$19.00Grilled over oak with smoked paprika, blistered fingerling potatoes, salsa verde, and preserved lemon.
Gluten-FreeDairy-FreeNut-Free🌶 Mild
Main Courses
Hearth-cooked plates featuring dry-aged meats, seasonal vegetables, and house-made pasta.
2 dishes
Wild Mushroom Risotto
$28.00Carnaroli rice slow-stirred with roasted maitake and trumpet mushrooms, thyme, and a splash of dry vermouth.
VegetarianGluten-FreeNut-Free🌶 None
Chef's FeatureDry-Aged Ribeye
$62.0045-day dry-aged 16oz ribeye finished with bone marrow butter, served with charred scallion and confit garlic.
Gluten-FreeNut-Free🌶 None
Desserts
Finished in-house each morning by our pastry team.
1 dish
