Chilled roasted shrimp with a clean, briny finish. Served with horseradish–ginger cocktail sauce.

Lightly crisped calamari with sweet chili glaze and pickled cucumber.

Highly marbleized buttery Wagyu beef sliders with caramelized onion jam, smoked bacon, house pickles, and brioche.

Hand-cut fries finished with Parmigiano Reggiano and black mushroom truffle oil.

Three slow-simmered meatballs in pomodoro, finished with mozzarella and basil pesto.

Field greens, grape tomatoes, English cucumber, and shaved carrots. Served with warm focaccia and your choice of dressing.

A refined composition of peak seasonal ingredients with choice of protein shrimp, chicken, beef tenderloin tips

Slow-braised short rib over whipped potatoes with charred root vegetables and a reduced jus.

Seared scallops with charred Italian succotash, white balsamic vinaigrette, and crisp pancetta.

Grilled Wagyu strip, deeply marbled, served with whipped potatoes, lemon asparagus, and demi-glace.

Filet mignon with butter-poached lobster tail, lemon asparagus, and chimichurri.

Grilled wild salmon glazed with Vermont maple and chili, served with lemon asparagus.

Bone-in pork chop marinated in chipotle adobo, finished with pickled pepper relish, served with mashed potatoes and summer succotash

Served with a berry compôte

Warm cake with a molten center

Vanilla custard with a caramelized top

Mozzarella & Pepperoni