Red Bird Restaurant

Spicy tuna tartare; wasabi crusted and pan-seared tuna with a yuzu vinaigrette.

With fresh hollandaise placed on a bacon potato latke and topped with blue crab.

Topped with duck confit.

With sage and roasted garlic drizzled with a lavender mustard cream.

Dusted with fennel pollen and served with a roasted red pepper coulis and fried strozzapretti.

Mixed greens, cucumbers and walnuts tossed in a horseradish vinaigrette, topped with candied beets.

Served with shaved bresaola then dressed with a sauce gribiche.

With olives, almonds, crumbled ricotta salada and prosciutto tossed with balsamic and olive oil.

changes daily

Grilled beef loin and a slowly braised selected cut served with semolina 'gnocchi' and cauliflower tossed in a pancetta vinaigrette.

Served with soba noodles in a brandy soy reduction.

Sage brown butter, topped with freshly shaved pecorino toscano.

Slow cooked with fennel and served with risotto mailanese and fresh gremolata.

Marinated with mint and garlic, served with a crisp lamb ravioli and accented with a sake-vanilla bean-mint infusion.

Topped with cambozola cheese over a bacon and winter squash hash, finished with a madeira green peppercorn reduction.

With carmelized root vegetables and a fig cognac.

Local pork medallions sauteed with shallots and grapes, served with an orzo mac and cheese.