February’s Vegan Feature:
Blistered Shishito Peppers
Saffron Aioli, Pickled Daikon, Fermented Radish • 10

Warm Rosemary Buttermilk Biscuits

Truffled Honey Butter, Maldon Sea Salt • 8

Truffled Risotto Fritters

Panko Crumbs, Sweet Garlic-Lemon Creme Fraiche • 10 

Artichokes “Alla Romana” (V)

Italian Parsley, Sweet Garlic, Red Pepper Aioli • 8


Heirloom Carrot and Toasted Cumin Bisque 

Crispy Brussels Sprout Leaves, Mustard Caviar, Pickled Ginger • 12

Citrus Marinated Heirloom Beet Salad

Winter Pomegranate Seeds, Ricotta Beignets, Toasted Pistachios • 14

Arugula and Watercress Salad with Bruleed Pink Grapefruit (V)

Candied Hazelnuts, Shaved Fennel, Sherry Vinaigrette • 12

English Walnut Black Bean Chili (V)

Cilantro Leaves, Shaved Scallions, Poblano Peppers • 14



Lezlee Westine’s Pulled Chicken Salad

Dried Cranberries, Toasted Cashews, Arugula Pesto • 19

Clint Wheeler’s Marinated Grilled Shrimp Salad

Pickled Red Onions, Leafy Escarole, Garlic Croutons • 22

Mizuna Salad with Anjou Pears and Toasted Walnuts (V)

Kabocha Squash, Shaved Radicchio, Burnt Maple Vinaigrette • 18



Grilled Creekstone Farm Angus Beef Burger

Truffled Cheddar Cheese, Caramelized Onions, Handcut Potato Chips • 18

Grilled Norwegian Salmon Filet

Curried Sweet Potato Dumplings, Roasted Parsnips, Braised Fennel • 22

Grilled Angus Beef Hanger Steak

Creamy Fontina Grits, Tomato-Braised Winter Mushrooms, Parsley Gremolata • 22

Crispy Glazed Winter Squash and Brussels Sprouts (V)

Sesame Scented Basmati Rice, Poblano Peppers, Toasted Hawaiian Coconut • 18

Pan Seared Rainbow Trout Filet

Braised Tuscan Kale, Applewood Bacon, Caper-Almond Brown Butter • 21

Pan Seared Texas Redfish Filet

Hazelnut Spaetzle, Kale Salsa Verde, Red Borlotti Beans • 25

Housemade Rigatoni with Smoked Mushroom Bolognese (V)

Cannellini Beans, Shaved Scallions, Cashew Cheese • 14 /22

Duo of Roasted Pennsylvania Farm Chicken

Caramelized Fingerling Potatoes, Heirloom Baby Carrots, Meyer Lemon Spinach • 20


Truffled Macaroni and Cheese

Elbow Macaroni, Vermont Cheddar • 12

Caramelized Brussels Sporuts

Golden Raisins, Hickory Smoked Bacon, Pickled Mustard Seeds • 9

Caramelized Cauliflower Florets (V)

Whole Grain Mustard, Golden Raisins, Cashew Gremolata • 8


Warm Caramelized Panettone

Blood Orange Compote, White Chocolate Ganache, Honey-Ginger Ice Cream • 9

Four Layer German Chocolate Cake (V)

Vanilla Bean Gelato, Dark Rum Caramel, Espresso Soil • 9

Bruleed Pineapple and Winter Fruit Trio (V)

Mango, Pineapple, Blood Orange-Apricot Sorbet • 9

Sticky Toffee Pudding

Black Mission Fig Syrup, Vanilla Whipped Cream, Corn Flake Streusel  • 9

Trio of Housemade Ice Creams or Sorbets • 8

(V) Vegan, (GF) Gluten Free