Food

Dry aged prime grass-fed beef tenderloin with a toasted farro risotto and honey roasted root vegetables

Honey and harissa grilled airline chicken breast with a light curry roasted vegetable jus

Blood orange Alaskan salmon crudo with a yuzu creme

local grilled bread board from gjusta bakery, with ferrari prosciutto, arugula pesto, hummus, and pickled beets

spinach salad with scratch made ricotta, passion fruit vinaigrette, and honey roasted beets

jumbo lump crab cakes with a stone ground mustard sauce

New Zealand rack of lamb with parsnip purée, heirloom carrots, and cherry gastrique

Pan seared jumbo scallops with cauliflower risotto, heirloom tomato bruschetta, local asparagus and a balsamic reduction

grass-fed prime chuck patty with goat cheese aioli, red onion pork belly marmalade, and dressed arugula