Dinner Specials

STARTERS

PORK EGGROLL / 16
braised red cabbage

SEABASS CRUDO / 19
strawberry, rhubarb aguachile, tarragon, mint oil, rhubarb

ARUGULA AND FIG SALAD / 15
candied walnuts, port and fig vinaigrette, goat cheese

ENTREES

GRILLED SWORDFISH / 38
blackened butternut, creamed brussels sprouts, bacon, cippolini onions
Pair with: Calatroni Porcupine Pinot Noir 15/54
YAKITORI CHICKEN / 28
forbidden rice, green onion, sesame seeds
Pair with: Clos du Gaimont Vouvray 14/50

SIDES TO SHARE

STUFFED PORTOBELLO MUSHROOM / 17
goat cheese, sun dried tomato, balsamic glaze, breadcrumbs, arugula salad