Homemade sauce and chili.

Dante's dum yum sauce and scallions.

Golden raisins, arugula, pecorino, pickled red onion and black pepper.

Apple variations, Parmesan foam and brown butter sauce.

Shishito peppers, scallions and spicy mayo.

Chili, crab, soy, lime and fresh cilantro.

Pepperoni, spicy sausage, olives, banana peppers, fresh tomato and herbs.

Pork belly, caramelized onion and oyster mushrooms.

Cognac cocktail sauce and preserved lemon.

Olive-caper remoulade, poached egg and potato crisp.

Pumpkin pie, cranberry, pecans, bourbon and demi.

House meats, local cheeses, seasonal jams and house crackers.

Mesclun greens, seasonal vegetables and mustard vinaigrette.

Romaine lettuce and Parmesan crisp.

Seaweed, bean sprouts, ginger, soy and lime.

Scallops, shrimp, crab, lobster, Italian cheeses, and crostini.

Vigeo Gardens lettuce, grapefruit, goat cheese, Marcona almonds, and citrus vinaigrette.

Kale, romaine, black pepper, crostini, Parmesan crisp, and Caesar dressing.

Lobster, crab, shrimp, oysters, cocktail sauce, and lemon marmalade.

Shrimp, green onion and pickled shiitake mushrooms.

With crab, soy, chili spice, and fresh lime.

Yukon gold potatoes, forest mushrooms, and white cheddar cheese.

Frisee, pears, pomegranate, Gorgonzola and hazelnut vinaigrette.

With spicy Italian sausage, mozzarella, and arrabiata sauce.

Brussels sprouts, pecans and cranberry goat cheese.

Mesclun greens, red onion, tomato, cucumber, egg, blue cheese, pancetta and shallot vinaigrette.

With beet Parmesan risotto, spring peas and Marcona almond beurre blanc.

With bok choy, blood orange, spring onion and couscous.

With fig bacon marmalade, fava beans, fennel and cannellini bean ragú.

Served with savory chicken pot pie sautéed turnips and greens.

Served with salami, mortadella, tomato, lettuce, caramelized onion mayo, Swiss cheese and tater tots.

Served with Boursin potato croquette, asparagus and blueberry port demi.

Served with Israeli couscous, blueberries, garbanzo beans and almond pesto.

Served with cucumber, red onion, feta, Vigeo Gardens lettuce and tater tots.

Truffle parsnip silk, spaghetti squash, Brussels sprouts and pomegranate beurre blanc.

Quinoa, maple roasted butternut squash, tofu and tahini dressing.

Sage brown butter and spaghetti squash.

Caramelized onion, pancetta, truffle crema and poached egg.

Spinach, shrimp, garlic and white wine butter.

Beef and pork ragu and Parmesan cheese.

Lamb sausage, Swiss chard, sage pumpkin cream and Pecorino.

Tomato braised beef and pork.

12 oz.

16 oz.

12 oz.

10 oz.

Sweet potato risotto, salsify, rainbow chard and garlic puree.

Tomato jam, Tallegio cheese, arugula, agrodolce red onions, truffle-Parmesan tots and brioche bun.

Potato puree, fingerlings, mushroom duxelle, caramelized pearl onion and red wine au jus.

Herb bread pudding, braised red cabbage and red wine au jus.

Pumpkin crusted tofu, almonds, honey balsamic Brussels sprouts, kale and golden raisins. Vegan.

Harissa, feta cheese, cucumber salad, arugula, truffle-Parmesan tots and brioche bun. Vegetarian.

Rosti potatoes, sauteed rapini and roasted cauliflower.

Fregola, butternut squash sauce, caramelized pear and lemon.

Heirloom carrots, rice beans, blood orange fennel sauce and tarragon puree.

Forbidden black rice, bok choy, turnips, miso and shiitake tempura.

38 oz. roasted bone marrow, roasted garlic and 3 sides.