Starters


Daily Soup A/Q
Baby Arugula and Endive Salad 8
Granny Smith Apples, Candied Walnuts, Point Reyes Blue Cheese
Painted Hills Beef Carpaccio 9.5
Crispy Parmesan, Capers, Basil Salad, Mustard Horseradish Sauce
Lolla Rosa Salad 7.5
Warm Goat Cheese, Tomato, Tapenade Toast, Sherry Vinaigrette
Ahi Tuna Tartare "Cones" 9.5
Sesame Oil, Red Chili, Mint, Apple, Pine Nuts
Hudson Valley Foie Gras Torchon 13
Pickled Cherries, Mache Salad, Toasted Baguette, Cherry Syrup
Crispy Skin Quail 11
Frisee, Figs, Oven Dried Tomatoes, Duck Prosciutto, 10 Year Balsamic
House Smoked Trout 10
Gold and Red Beet Carpaccio, Pinot Noir Black Pepper Gastrique

Entrées
Duck Confit 19
Beluga Lentils, Mirepoix, Swiss Chard, Pomegranate Sauce
Seafood Pappardelle 20
Prawns, Manila Clams, PEI Mussels, Fish Filet, Fennel Lobster Sauce
Colorado Lamb Daube 19
Fava Beans, Cherry Tomatoes, Pearl Onions, Fingerling Potatoes, Borolo Wine Sauce
Alaskan Halibut 23
Head on Prawn, Summer Beans, Red Pepper Succotash
Day Boat Scallops 22
Mashed Potatoes, Chanterelle Mushrooms, Snow Peas, Summer Corn Sauce
Texas Wild Boar "Chops" 25
Braised Greens, Baby Beets, Caramelized Onion Sauce
Pan Seared Painted Hills Filet of Beef 28
Blue Lake Beans, Baby Carrots, Crispy Potato Cake, Foie Gras Sauce

Executive Chef - Jason Yeafoli Chef de Cuisine - Jose Rodriguez