Red Primesteak

Red pepper, poblano, and bacon filled crab cakes, charred lemon aioli.

Served with a roasted poblano chimichurri and sun-dried tomato cream.

Served with smoked jalapeno cocktail sauce and creamy horseradish

salsa verde, roasted corn, ricotta salata, grilled bread

Fried green and hot house tomatoes, fresh mozzarella, balsamic redux, basil infused EVOO, cracked pepper, and grey sea salt.

Cherry tomato confit, point Reyes bleu cheese, shoestring fried onions, and our house made bleu cheese dressing.

Spinach, roasted corn, marinated tomato, couscous, bacon, pepitas, asiago, and cranberry, served with a buttermilk-pesto dressing.

Chopped romaine tossed with creamy anchovy dressing, topped with sourdough croutons and an asiago tuille.

Served with sherry and gruyere.

maple truffle gastrique, coffee toasted almonds, chili marmalade, apples, fresh berries, and toast points

Thermidor sauce, asiago crumb.

bucatini, brown butter, sage, garlic, pecans, spinach, white wine, lemon, sweet potato curls

basil aioli, panzanella salad

3 petite filets, asparagus, lump crab, jalapeno bearnaise

Half chicken partially deboned, house-made pickles.

roasted sweet potatoes, tomato confit, spinach, kalamata olives, warm shallot vinaigrette, parmesan, pine nuts

Walnut fudge spoon cake served with salted caramel, vanilla ice cream, and drunken cherries

Classic creme brulee in a modern presentation

Three scoops served with seasonal fruit

Vanilla ice cream rolled in spiced pecans and covered in chocolate sauce.