Please pour over our menus

Lunch | Dinner | Wine List | Dessert

We also have outside seating

Littleneck clam chowder with potatoes, leeks, bacon, cream and a garlic-parsley butter crouton
cup -7- bowl -9.5-

Chicken broth with leeks, tomato, parmigiano and
soft poached egg
cup -5- bowl -6.5-

Raw salad of brussel sprout, beet, onion, fennel, carrot, arugula, hazelnut and Banyuls vinaigrette -9.5-

Braised veal cheeks with baby greens and
horseradish vinaigrette -12.5-

Shaved Hawaiian hearts of palm with lemon, Parmigiano Reggiano and olive oil -12-

Roasted poulet breast with brussel sprouts,
balsamic glazed onions and mushroom vinaigrette -22-

Grilled hanger steak with fries and
marrowed bordelaise -27-

Roasted Muscovy duck breast with Tuscan kale, butternut squash, sage, and satsuma coriander jus -28-

Fried Kurobuta pork belly with a salad of melon, sweet onion, cucumber, peashoots and herbs -24-

Braciola with San Marzano tomatoes, creamy polenta and Parmigiano Reggiano -27-

Bouillabaisse with lobster, scallop, cod, shrimp, clams, mussels and Alaskan king crab claw in a
saffron-lobster broth with rouille crouton -37-

Paneed black drum with Israeli cous cous, leeks,
tomato and ver jus mussel butter -26-

Grilled Hawaiian spearfish with braised escarole, sunchoke puree and satsuma-basil butter -29-


Lunch \| Dinner \| Wine List \| Dessert We also have outside seating	Hanger steak tartare with homemade potato chips -12- Raw fish plate of the day -13- Grilled beets with goat cheese and walnuts -9- Alaskan king crab claws with passionfruit butter 6 oz. -14.5- White truffle parmigiano toast with wild mushrooms, marrow and veal glace -11- Duck confit with arugula and Banyuls vinaigrette -11.5- Steamed mussels with red wine, onions, cream, thyme and black olive bruschetta -10.5- Sizzling shrimp with lemon oregano vinaigrette -9.5- Sweet and sticky fried beef short ribs with hearts of palm, cucumber and lime-ginger vinaigrette -12- Potato gnocchi with sage brown butter and parmigiano cream -9- Boudin Noir Lilette with homemade spicy mustard and cornichons -9- Escargot with mushrooms and Calvados cream -10.5- Marinated Spanish Anchovies with stewed onions and basil bruschetta -9.5- Eggplant crisps with Skordalia, oven dried roma tomatoes, basil, and oil cured olives -9.5- Artisinal cheese plate -12-



	Littleneck clam chowder with potatoes, leeks, bacon, cream and a garlic-parsley butter crouton cup -7- bowl -9.5- Chicken broth with leeks, tomato, parmigiano and soft poached egg cup -5- bowl -6.5- Raw salad of brussel sprout, beet, onion, fennel, carrot, arugula, hazelnut and Banyuls vinaigrette -9.5- Braised veal cheeks with baby greens and horseradish vinaigrette -12.5- Shaved Hawaiian hearts of palm with lemon, Parmigiano Reggiano and olive oil -12-

	Roasted poulet breast with brussel sprouts, balsamic glazed onions and mushroom vinaigrette -22- Grilled hanger steak with fries and marrowed bordelaise -27- Roasted Muscovy duck breast with Tuscan kale, butternut squash, sage, and satsuma coriander jus -28- Fried Kurobuta pork belly with a salad of melon, sweet onion, cucumber, peashoots and herbs -24- Braciola with San Marzano tomatoes, creamy polenta and Parmigiano Reggiano -27- Bouillabaisse with lobster, scallop, cod, shrimp, clams, mussels and Alaskan king crab claw in a saffron-lobster broth with rouille crouton -37- Paneed black drum with Israeli cous cous, leeks, tomato and ver jus mussel butter -26- Grilled Hawaiian spearfish with braised escarole, sunchoke puree and satsuma-basil butter -29-
Chef /Owner- John Harris Sous Chef - Edward Charles	Please click here to make reservations.