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FEATURED SPRING MENU

START

Focaccia
5
(served with olive oil & balsamic vinegar)
Stracciatella Soup
10
chicken stock, egg, grana padano, spinach
Burrata
22
pineapple, pickled cabbage, cilantro olive oil

MAIN

Ribeye
55
scallop potato, garlic lemon broccolini, salsa verde
Halibut
45
aglio e olio risotto, almond milk white wine ginger beurre blanc, salsa verde

DESSERT

Orange Cardamom Cake
11
mascarpone, orange syrup

COCKTAIL

Passion Fruit Maggie
16
espolon reposado, cointreau, lime juice, passion fruit syrup, fresh jalapeno, tajin

Vegetarian items are marked with a “V”.
Groups of 6 or more are subject to a 20% gratuity.

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