Menu Details and Itemized Descriptions

Appetizers and Small Plates

  • Grilled Japanese Eggplant ‘Salad’

    • Ingredients: Whipped feta, chermoula, and toasted pinenuts.

  • Black & Blue Steak Tataki

    • Price: 2222

    • Preparation: Blow torched rare.

    • Garnish and Accoutrements: Served with ponzu sauce, chives, chili oil, and garlic chips.

  • Grilled Lamb Lollipops

    • Quantity: 33 pieces.

    • Price: 2121

    • Sauce: Creamy chipotle sauce.

    • Vegetable Accompaniments: Succotash containing corn, sweet peppers, and fava beans.

  • Herby Chicken Caesar Schnitzel

    • Price: 1717

    • Preparation: Fried chicken cutlet.

    • Ingredients: Parsley, romaine lettuce, house caesar dressing, shaved Prairie Breeze cheese, and chives.

    • Note: The transcript additionally lists "Whipped feta, chermoula, toasted pinenuts" in association with this dish.

  • Pork & Stonefruit Chichioli

    • Price: 1616

    • Preparation: Black pepper and thyme braised pork terrine.

    • Accompaniments: Peach mostarda, arugula, pickled red onions, cornichons, and grilled bread.

  • Roasted Beef Bone Marrow

    • Price: 1818

    • Preparation: Two canoe cut marrow bones.

    • Served With: Smoked salt, grilled sourdough, Chimichurri emulsion, and horseradish grain mustard.

Pasta and Gnocchi

  • Pesto Parisian Gnocchi

    • Price: 3131

    • Seasonal Ingredients: Summer squash, wild mushrooms, and toasted pine nuts.

    • Cheese: Shaved 18 mo.18\,mo. parmigiano reggiano.

    • Customization Options:

      • Add bacon: +4+4

      • Add salmon: +14+14

      • Add chicken: +6+6

      • Add prawns: +9+9

      • Add steak: +12+12

  • Hand Cut Tagliolini Primavera

    • Price: 2929

    • Pasta Type: Fresh hand cut tagliolini.

    • Vegetables and Flavorings: Blistered tomatoes, corn, jalapenos, and garlic emulsion.

    • Customization Options:

      • Add bacon: +4+4

      • Add salmon: +14+14

      • Add chicken: +6+6

      • Add prawns: +9+9

      • Add steak: +12+12

Seafood Mains

  • Seared Japanese Scallops

    • Price: 4141

    • Accompaniments: Creamed corn, grilled summer squash, and pickled red peppers.

    • Sauce: Chermoula.

  • Spring Salmon a la Plancha

    • Price: 3131

    • Preparation: Seared on the plancha.

    • Base: Herb cous cous.

    • Vegetable and Condiment Mix: Capinata, eggplant, onion, sweet peppers, tomatoes, kalamata olives, and capers.