Caesar*

Romaine, hard-cooked egg, croûtons and Parmesan; topped with anchovies.

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Caprese

Fresh mozzarella dredged in basil vinaigrette, heirloom tomato and balsamic reduction.

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Chop

Field greens, cucumber, shredded carrot, tomato and onion.

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Beef Carpaccio*

Thinly sliced raw tenderloin; red wine gastrique, fried garlic, arugula, shallot, and capers.

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Tuna Tartare*

Raw ahi tossed in orange-gochujang with avocado and cilantro-lime crème fraiche; baked sesame seed wontons.

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Bruschetta

Tomato and basil bruschetta on toast points with balsamic reduction.

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