FROM THE WOOD FIRED GRILL
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 and stems, mint salsa verde 54
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
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
12 oz bone in veal parmigiana
pomodoro, buffalo mozzarella, basil 72
roast sea scallops from massachusetts
portobello mushroom, cauliflower, grilled green onions, balsamic 42
pei 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
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