Seasonal Dining & Artisan Selection
Fresh Pugliese burrata, 12-year aged balsamic reduction, basil oil, and warm toasted sourdough.
Wild squid, Meyer lemon aioli, smoked Spanish paprika dust, and charred lime.
Saffron risotto, charred broccolini, lemon caper beurre blanc.
Rosemary compound butter, roasted garlic potato purée, red wine bone marrow jus.
Handmade egg pasta, chanterelle mushrooms, thyme, 24-month Parmigiano Reggiano.
Small batch bourbon, Angostura bitters, organic demerara, torched rosemary plume.
Ketel One Vodka, fresh cold-brew espresso liqueur, organic vanilla syrup, cacao nibs.
Warm molten center cake, Madagascar vanilla bean gelato, salted caramel crisp.