Roasted heirloom tomatoes, buffalo’s milk burrata, basil pesto, balsamic reduction
Fried Louisiana oysters, shaved Bartlett pears, local grown sprouts, truffle-pernod aioli,crumbled pecan wood bacon
Duck fat seared sea scallops, brown butter cornbread, roasted jalapeño puree, Granny Smith apple
Grilled robiolo cheese, smoked prosciutto, house made fig preserves, Mossy Ridge Farmssunflower shoots
Smoked duck breast, buttermilk biscuit, grain mustard hollandaise, duck stock reduction
Baked penne, slow roasted short ribs, charred peppers and tomato, three cheese gratin
Chianti braised lamb shank, parmesan polenta, amatriciana roasted vegetables
Balsamic glazed 13oz New York Strip, organic arugula, pecorino smashed potatoes
Grilled skin-on snapper, blackberry & bourbon brown butter, pecan-brie risotto
There may be a risk associated with consuming raw shellfish, as is the case with other raw protein products. If you suffer from chronic illness of the liver, stomach, blood, or have other immune disorders, you should eat these products fully cooked.
All fresh herbs used are organically grown on premises.
20% gratuity added to parties of five or larger.
Proprietor: M. Cristiano Raffignone & Kelly Barker
General Manager: Cassie Babin
Assistant Manager: Erica Bacon
Executive Chef: Lindsay R. Mason
Chef di Cuisine: Erin Rau