• Poached for two hours in a white wine/lemon sauce
• Cooled and grilled to order
• Served with Beluga lentils
• Garnished with oil-cured olives and paprika oils

*Octopus

• Vegetable stock
• Cranberry beans
• Maitake mushrooms
• Sauteed escarole

– Vegan

*Bean Soup

• Wild Pacific salmon cured in salt, dark brown sugar and orange marinade for 2-3 days
• Sliced thin, topped with cucumbers
• Served alongside sliced potatoes (cooked in H2O) tossed w/horseradish and dill sauce
• Sauce made from organic silken tofu, grated horseradish and lemon juice

*Marinated Salmon

• Mixed greens
• Dried Medjool dates
• Toasted almonds
• Honey vinaigrette
• Feta

- Vegetarian

*Feta and Date

• Beef bones roasted till marrow is tender throughout
• Seasoned w/Fleur del Sel and chopped parsley
• On the plate: our braised oxtail sauce
• Served w/grilled bread

*Bone Marrow

• Beef tenderloin chopped fresh every day
• Served with quail egg, whole grain mustard, arugula and grilled bread

*Beef tartar

• Iowa La Quercia organic prosciutto
• Porchetta (pork pate)
• Sopressata (cured salami)
• Chicken liver pate
• Three cheeses
• Served w/grilled bread, whole grain mustard, honey and gherkins

*Charcuterie

• Seasonal veggies tossed in our cucumber and red onion vinaigrette with sumac
• Served atop sheep's milk yogurt

- Vegetarian

- Remove yogurt for vegan & raw

*Shaved Vegetable

• Grilled treviso (bitter greens) tossed w/housemade vinaigrette (lemon juice, dijon, parmigiano and anchovies)
• Topped with shaved parmigiano and white anchovies

• Served 1/2 or full dozen
• With bloody mary mignonette and freshly grated horseradish

*Oysters

• Yellowtail (white fish) sashimi style
• Topped w/lemon and lime juice, cherry tomatoes, jalapenos, avocado and red onion
• Garnished with micro cilantro, ancho chili salt and jalapeno oil

*Yellowtail Ceviche

• Sashimi style Ahi/Yellowfin Tuna
• Each piece topped w/chermoula (North African spice mixture with EVOO)
• Served w/blanched lemon zest, olives and micro greens

*Tuna Crudo

• Veal sweetbreads are marinated then coated with rice flour and sauteed till crispy
• Served with crispy bacon, Tuscan kale and sweet and sour pearl onions
• Reduced chx stock drizzled around the plate

- Gluten Free

*Sweetbreads