The Menu
We are offering table service by reservation Tuesday thru Saturday night. We will expand our days of service as appropriate.
Four Course Dinner $55
Add wine pairing for $30
Appetizers
Pork Belly | Slow braised pork belly with caramelized apples & smoked garlic puree (GF)
BBQ Brussels | Crispy Brussels tossed in house bbq sauce served with roasted carrot puree & charred onion salsa (VG) (GF)
Lamb Lollipops | Spice crusted served with a smokey peach chutney (DF) (GF)
Crab Cakes | House-made crab cake served with red pepper jam & sweet corn cream (GF)
Salad
Caprese | Heirloom tomatoes, compressed watermelon, aged balsamic, burrata cheese, fresh basil, mint & pistachio. (GF) (V)
Greenhouse Greens | Novio’s seasonal greens, curry roasted fennel, red peppers, crispy chickpeas, pickled radish & tahini dressing (VG) (GF)
Entrees
Scallops | Pan seared scallops served in a coconut lemongrass broth with citrus scented jasmine rice & crispy carrot chips. (DF) (GF).
Chef’s Steak | Grilled NY Strip topped with chorizo butter& served with crispy polenta, broccolini and a house-made arrabbiata sauce (GF)
Duck Breast | Cast iron seared with a bourbon cherry Demi-glace served with roasted fingerling potatoes & rainbow carrots (DF)
Portobello “Steak” | Served with a wild mushroom & onion medley, fondant potatoes with toasted almond haricot verts (VG) (GF)
Dessert
S’Mores Cheesecake | Cheesecake with almond crust, chocolate shell & housemade marshmallow (V)
Coffee Creme Brûlée | Served with a orange & hazelnut whipped cream with a cookie spoon. (V)
Ice Cream | Brown Butter & pecorino ice cream served with a stout & Caramel drizzle and house-made cone (V)
Sorbet | Thai coconut sorbet with caramelized figs (VG)