Pan roasted butternut squash layered over thick cut beefsteak tomatoes, fresh whole milk mozzarella cheese and our house pistachio pesto. Finished with virgin olive oil and a balsamic vinegar glaze

Our signature salad creation of peppery arugula tossed with granny smith apple matchsticks, feta cheese, candied pecans, roasted red bell peppers and a local honey chile vinaigrette

A rich lobster stock infused with roasted butternut squash, coconut milk and sherry. Finished with lump crab meat, smoky paprika oil and a parmesan cheese focaccia baton

Pan roasted cauliflower seasoned with fresh herbs and sea salt served on grilled focaccia crostini with whipped goat cheese, pistachio pesto, candied nuts and local honey

Prime aged lean beef diced and tossed with fresh shallots, red wine, herbs and a creamy dressing. Topped with egg yolk and served with grilled breads

Wild salmon belly marinated in olive oil, brown sugar and soy sauce, pan roasted and served over a creamy horseradish and Yukon gold potato puree. Topped with house pickled vegetables and unagi glaze

Thinly shredded brussels sautéed crispy with caramelized onions and our house cured bacon lardons. Finished with lemon, parmesan, apple cider glaze and whipped goat cheese

Four jumbo East coast fresh sea scallops pan roasted and basted in butter, served over our house bacon basmati dirty rice with a lemongrass coconut broth

Farm raised duck breast rendered medium rare with a crispy skin, sliced and served with wild mushroom cheesy potato hash, with a sherry butter spinach and sweet onion wine sauce

The Chef and I sources only the highest quality fish from Hawaii, The Pacific Northwest, Northern Antarctica and the Coastal Eastern United States. Ask about today's fresh fish creation

New Zealand farm raised elk tenderloin, seasoned simply with cracked pepper and sea salt, pan roasted and cooked medium rare, sliced and served with a wild mushroom cheesy hash and a blueberry rosemary demi

Enjoy four unique vegan creations: A Thai style red lentil cake with zucchini and coconut lemongrass sauce. Local mushrooms with lemon marinated blueberries and a cannellini bean puree. An apple cider dressed avocado with grilled focaccia and Peruvian peppers. Artichokes stuffed with a seitan vegetable bread stuffing