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FROM THE WOOD FIRED GRILL

WOOD GRILLED STEAKS
snake river farm 6oz wagyu flat iron 62
black angus reserve 12oz beef ribeye 76
prosciutto and parmesan potato torta, ash roasted red onions
collard greens, salmoriglio

chinook ‘king’ salmon with fregola
marinated artichoke hearts, wood fired leeks, orange vinaigrette  42

whole branzino with grilled lemon
lacinato kale, garlic and rosemary roasted potatoes  45

lemon and garlic marinated chicken
tagliolini pasta, white wine butter sauce, parsley  39

lamb rack from alberta with cannellini beans
rainbow chard leaves, mint salsa verde  54

MAIN COURSE / SECONDI

veal osso buco – braised montreal veal shin
white wine and tomato, saffron risotto, gremolata  46

porchetta – boneless roasted pork
farro, fennel salad, salsa verde  52

14 oz bone in veal parmigiana
tomato sauce, buffalo mozzarella, basil  72

roast sea scallops from massachusetts
portobello mushroom, cauliflower, grilled green onions, balsamic  42

halibut with king oyster mushrooms
cauliflower, potato puree with olive oil, salsa verde  48

panelle – chickpea fritter with spring vegetables
brodo with calabrian sweet chili, fresh herbs  29

SIDES / CONTORNI

warm marinated olives, aromatics and herbs  8
sauteed spinach  8
whole head of garlic – slow cooked in olive oil  9
roasted potatoes, garlic, thyme  10
wood grilled broccolini, anchovy, rosemary and chili  12
organic farm carrots, olive oil and herbs  12
prosciutto and parmesan potato torta  12
grilled portobello and mixed wild mushrooms  15