Tender squid rings with spicy aioli and fresh lemon.
Toasted sourdough topped with vine tomatoes, garlic, and basil.
Classic caramelized onion soup with melted Gruyère crust.
Slow-cooked duck leg with cherry reduction and mash.
Creamy Arborio rice with fresh Maine lobster and saffron.
12-hour braised lamb with red wine jus and root vegetables.
Espresso-soaked ladyfingers with mascarpone cream.
Silky vanilla custard with a caramelized sugar shell.
Bourbon, bitters, and orange peel with hickory smoke.
A glass of our finest house vintage reserve.