6 littleneck clams chopped and baked with seasoned bread crumbs, bacon, fennel, lemon and Parmesan cheese.

Served with yuzu kosho aioli, French breakfast radish, and toasted seeds. Gluten-free.

Roasted asparagus, slow-cooked egg, hollandaise sauce, Aleppo pepper, and pea shoot salad. Gluten-free.

English cucumbers, grape tomatoes, ramp aioli, and Parmesan crisps. Gluten-free.

Goat cheese, toasted almond, fried parsnip, and blueberry vinaigrette. Gluten-free. Vegetarian.

Heirloom tomato, cucumber, pickled red onion, radish, Parmesan, and white balsamic vinaigrette. Gluten-free. Vegetarian.

8 oz. served with cucumbers, asparagus, and topped with mascarpone. Gluten-free. Vegetarian.

Chicken confit, grape tomatoes, fennel, mustard greens, smoked gouda, and green onion pesto over penne pasta.

Caracara orange glazed salmon, cold quinoa farro salad with dried cranberry, cauliflower, green onion, and white balsamic vinaigrette.

Pan-seared swordfish, asparagus, grape tomato, zucchini, summer squash, sugar snap peas, risotto, and lemon Beurre blanc. Gluten-free.

Braised short rib, roasted carrots, and onions, garlic mashed potatoes, demi-glace, and gremolata. Gluten-free.

Schezwan rubbed duck breast, roasted shitake mushroom, Brussel sprouts, red cabbage parsnip puree, sesame soy glaze, and crispy wonton.

4 house-made rolls with butter, contains seeds and nuts. Vegetarian.

Served with white chocolate mousse and dark chocolate ganache. Vegetarian.