The Menu
We are offering table service by reservation Tuesday thru Saturday night. Guests sitting at the bar have an option of ordering the full four course offering or A la carte.
Four Course Dinner $65
Add wine pairing for $30
Appetizers
Yellow Curry Soup | Fingerling potatoes, pickled carrot, roasted oyster mushroom & spinach puree (VG) (GF)
Veal | Veal Roulade stuffed with mushroom duxelles, braised cabbage and served with a red wine demi-glace (GF)
Shrimp & Grits | Blackened shrimp served with creamy southern grits (GF)
Steak Tartare | Shallot, garlic, caper, pickled red onion, egg yolk gel & house potato chip (GF)
Salad
Warm Salad | Broccolini, pickled shallot, sliced olives & slivered almonds (GF) (V)
Caesar | Romaine, house made caesar dressing, parmesan crisp & croutons (V)
Entrees
Ragu | Venison rags served over pappardelle, sun-dried tomato & shaved parmesan
Bistro Steak | Filet mignon served with potatoes provencal gratin, crispy carrot sponge & peppercorn demi-glace (GF)
Scallop | Seared scallops served with leek & mushroom risotto with parsley oil
Cauliflower | Seared cauliflower & Brussels with chimichurri, smoked paprika peanuts & jalapeño apricot puree (GF) (VG)
Dessert
Mousse | Dark chocolate, chocolate shell, Vespertino whipped cream (V) (GF))
Coconut Pudding | Puerto Rican coconut pudding topped with toasted coconut (GF) (VG)
Cheesecake | Traditional Basque cheesecake topped with miso butterscotch (V) (GF)
11-30-22