Lightly battered squid rings with smoked paprika dust, served with house-made chipotle aioli and lemon wedge.
Toasted sourdough topped with heirloom tomatoes & basil, roasted red pepper & ricotta, and truffle hummus & cucumber.
Diver-caught scallops with cauliflower purée, brown butter, capers, and crispy pancetta crumb.
Wild-caught salmon with rosemary-thyme crust, wild rice pilaf, charred broccolini, and lemon-butter emulsion.
12oz prime cut, grilled over mesquite oak. Served with truffle mashed potatoes, roasted bone marrow, and red wine jus.
Hand-stretched dough, black truffle cream, mozzarella di bufala, wild mushrooms, finished with fresh arugula & parmesan.
Free-range breast with roasted garlic butter, sautéed spinach, and creamy polenta. Light, zesty, and comforting.
Hand-cut potatoes tossed in white truffle oil, aged parmesan, fresh parsley, and garlic aioli.
Market-fresh root vegetables roasted with olive oil, thyme, and smoked sea salt. Served warm with herb chimichurri.
Espresso-soaked ladyfingers, mascarpone cream, dusted with Valrhona cocoa. Made fresh daily.
Warm dark chocolate ganache center, vanilla bean ice cream, salted caramel drizzle, and candied hazelnuts.
Elote Mezcal, house ginger beer, lime, Tajín rim, smoked with applewood. Bold and refreshing.
Glass of rotating reserve Cabernet or Malbec. Pairs perfectly with our grilled meats and aged cheeses.