Seasonal Menus

Weekday prices starting at $95 per person, 8 person minimum

by Chef Shane

1st

Deviled "Easter" Eggs

2nd
Scallop Oscar

seared scallop / crab béarnaise /

potato caarpaccio

3rd

Pasta

fresh pressed bucatini /

fresh peas / Iberico /

garlic cream / pecorino

4th

Lamb

lamb chop / zucchini / romesco

5th

Key Lime Tart

graham cracker crust / key lime custard / cherry whip /

toasted coconut

by Chef Colt

1st

Tuna Tartare / Meringue /

Fennel / Sriracha / Cucumber

2nd

Sweet Corn Tom Kha / Crab /

Lemongrass / Jalapeno / Crostini

3rd

Tomato Tart / Fromage Blanc /

Basil / Szechuan Peppercorn

4th

Short Rib / Tagliatelle / Pistou Tomato Oil / Garlic

5th

"Through the Snow"

6th

Whip / Honey / Raspberry Pistachio / Baklava