The Fall Menu
Starters
$19
hamachi crudo
yellowtail*, yuzu lemon, fresno hot sauce, cilantro oil, cucumber
$19
$18
braised leeks and mushrooms
confit garlic, fine herbs, mushroom purée, Florabella baguette
$18
$14
savory bleu cheesecake
marmalade, walnut* crust, champagne vinaigrette, balsamic, crostini
$14
$10
breads and spreads
butter, house spreads, Florabella breads
$10
$24
pâté duo
country pâté, chicken liver pâté, cornichons, bacon jam, herbed chèvre, baguette
$24
$23
steamer clams
manilla clams, garlic, white wine, andouille, Florabella baguette
$23
$8
the pickle jar
daily assortment
$8
Salads
$20
beet & burrata
balsamic reduction, heirloom tomato, persimmon, arugula, toasted pistachio*
$20
$12
autumn apple
cider vinaigrette, chicory greens, shaved fennel, gruyere, rye breadcrumbs
$12
$14
watermelon salad
watermelon molasses dressing, feta, red onion, castelvetrano olives, arugula
$14
Entrees
$37
chicken under a brick
airline chicken breast, yukon gold dauphinoise, seasonal vegetable, chicken jus
$37
$56
the prime new york
12oz prime handcut NY, yukon gold dauphinoise, seasonal vegetable, sauce choice
$56
$39
beef bourguignon
saffron risotto, pearl onions, carrots, mushrooms
$39
$41
salmon in sauce meuniére
yukon gold dauphinoise, braised collards, brown butter, lemon, caper
$41
$42
lamb chops
shirazi salad, zucchini fritter, mint, feta, harissa
$42
MP
chef's pasta of the day
ask server for daily details
MP
items may contain nuts. please inform your server of any allergy restrictions
***
consuming raw or undercooked egg or meat may increase your chance of foodborne illness
items may contain nuts. please inform your server of any allergy restrictions
Executive Chef, Jarrod Somaoang, Chef de Cuisine, Michael Kelly
3% service fee for credit cards | auto gratuity 20% , 6+