Beer steamed mussels with spicy chorizo, garlic, tomato and grilled focaccia.

Gluten free. Wrapped in prosciutto, sauteed crisp and served over a fava bean puree. Topped with lemon marmalade.

With marinated tomatoes, artichokes, kalamata olives, feta cheese and red onions.

With huckleberry preserves and a creamy pumpkin Anson Mills polenta.

Risotto balls stuffed with pancetta, sweet onions and mozzarella fried crispy and served with a rich tomato sauce.

Finished with basil oil and a citrus beurre blanc.

With fresh basil, sea salt, extra virgin olive oil and choice of balsamic or fig vinegar.

With sherry vinaigrette, shaved parmesan and arugula.

Spiced walnuts, gorgonzola dolce and a chianti reduction.

With roasted tomatoes, goat cheese, herbs, garlic and olive oil.

Pistachio tuile and goat cheese boursin, roasted tomatoes and a Banyuls vinaigrette.

Baba ghanoush and hummus served with white bean parmigiano-reggiano salad, warm pita, Greek olives, peppadew peppers and extra virgin olive oil.

Spiced walnuts, gorgonzola dolce and a chianti reduction.

Pistachio tuile and goat cheese boursin, roasted tomatoes and a Banyuls vinaigrette.

Served with house bread, spiced walnuts and quince.

Tapenade, baba ghanoush and hummus served with dolmades, white bean parmigiano-reggiano salad, warm pita, Greek olives, peppadew peppers and extra virgin olive oil.

Gluten free. Creamy savory spiced roasted squash with jumbo lump crab and chives.

Lamb shank slow cooked with a Moroccan blend of spices, apricots, carrots, chickpeas, saffron potatoes and squash served with couscous, toasted almonds and a spicy harissa sauce.

Whole roasted Bronzino with fresh herbs, artichokes, pear tomatoes and a lemon, spinach orzo pasta.

Gluten free. Grilled tenderloin and crepinette of shoulder braised with porcini mushrooms served over chestnut risotto, rainbow Swiss chard and topped with black currant marmalade.

Pan seared certified angus beef fillet over pancetta and green pea risotto with a sweet onion marmalade. Topped with creamy gorgonzola dolce and tempranillo jus.

Gluten free. All natural bison cooked to order and topped with herb butter.

Gluten free. Can be done au poivre style or finished with herb butter.

Gluten free. Marinated with our blend of savory spices.

Gluten free. Lightly brined and roasted.

With sugar snap peas and sherry-orange glazed baby sweet onions.

Slow cooked tagine style with a blend of moroccan spices, apricots, carrots, chickpeas, saffron potatoes and squash served with couscous, toasted almonds and a spicy harissa sauce.

Sauteed with white wine and butter over a lemon spinach orzo.

Local corn, squashes, field peas and heirloom tomato with a rich corn cream.

Mixed chopped forest mushrooms slow-cooked with diced vegetables and tomatoes over pappardelle pasta.

With catalan spinach and roasted fingerling potatoes.

Mixed chopped forest mushrooms slow-cooked with diced vegetables and tomatoes over a farro pappardelle pasta.

Gluten free. Over a pumpkin and parmesan polenta with garlic roasted rapini.

Chermoula glazed and accompanied by saffron - apricot cous cous and a micro radish, orange and olive salad.

With ricotta ravioli, creminis and cipollini onions.

Gluten free.

Gluten free.

Gluten free.

Gluten free.

Gluten free. With bacon and piquillo peppers.

Gluten free.

Gluten free.

With a mango caramel sauce and coconut croquant.

With a caramelized sugar crust and mixed berries.