RESERVE
RESERVE

Dinner Menu

SUSHI

  • Tiger Sushi Roll19

    coconut shrimp, ginger scallion crab salad, avocado, cucumber, scallion, spicy mayo, unagi
    Wine Pairing : Roger Neuvue Sancerre | 17

  • Tuna Sushi Roll19

    ahi tuna, avocado, cucumber, scallion, unagi
    Wine Pairing : Bleu De Mer Provence Rose’ | 14

  • Salmon Sushi Roll19

    cold smoked salmon, avocado, shishito, cucumber, scallion, tobiko, spicy mayo
    Wine Pairing : Troon Vineyard Druids Fluid White Blend | 13

  • Crispy Mango Sushi Roll17

    umeboshi cucumber, avocado, scallion, mango salsa, vegan sriracha mayo, tenkasu
    Wine Pairing : Troon Vineyards Druid’s Fluid | 12
  • Philly Roll
    Smoked salmon, fresh herb cream cheese, scallion, cucumber, tobasco mayo, caper | 20
    Wine Pairing : Houchart Provence Rose’ | 14
FIRSTS

  • Oysters24

    served on the half shell with accompaniments
    Wine Pairing : Charles Orban Carte Noire Champagne | 23

  • Farm Board26

    assorted cheeses and charcuterie, crooked tree cherry pecan bread, dried fruit and nuts,
    preserves or jam, mustard, pickles
    Wine Pairing : Sommelier’s Rotating Flight | 18

  • Butter Salad

    Butter lettuce, endive, goat cheese dressing, blistered tomato, chili

    oil, rye crouton , radish, dill, pickled apple salsa 18

    Wine Pairing : Schloss Gobelsburg Gruner Veltliner | 14

  • Sweet Potato Curry18

    thrice cooked sweet potato, butternut squash and coconut curry, chickpeas, fresh herbs, coconut crema, naan
    Wine Pairing : Crocus L’Atelier Malbec | 15
  • Nam Tok
    Thai marinated wagyu beef, khau huah, rice, fresh herbs, tomato, serrano, crisp chili, bib lettuce |  26
    Wine Pairing : Trimbach Riesling | 16
MAINS

  • Australian Lamb Rack 48

    pan roasted three bone rack, apricot mostarda, panisse, ras el hanout, greek yogurt, almond and herb gremolata
    Wine Pairing : Turley Juvenile Zinfandel | 22

  • Wagyu Skirt Steak 56

    8oz cut, fried kennebec potato, dill remoulade,
    egg yolk jam, veal demi
    Wine Pairing : Chateau Gaby Bordeaux 2010 | 25

  • Faroe Islands Salmon 40

    Seared salmon | parsnip soubise | balsamic glazed radicchio | pork belly | shallot | sweet potato chip | fines herbs |
    Wine Pairing : Vincent Girardin Chardonnay | 26

  • Poke’ Nacho 25

    ahi tuna poke, wonton chips, mango salsa, avocado mousse,
    salsa verde, scallion, unagi, sesame seeds, togarashi
    Wine Pairing : Raventos De Nit Rose’ | 16
  • The Big Mick  19
  • 7 oz. wagyu burger patty, steak rub, american cheese, iceberg lettuce, white onion, house pickles, smoky thousand island, potato bun, 
    Wine Pairing : Ken Wright Cellars Pinot Noir | 17
  • Add truffle herb potatoes $4

  • Impossible Burger  20

    4 oz. impossible foods patty, montreal style steak rub, daiya vegan cheddar, iceberg lettuce,
    white onion, house pickles, vegan thousand island, vegan/gluten free bun, truffle herb potatoes
    Wine Pairing : Ken Wright Cellars Pinot Noir | 1
DESSERTS

  •  

    Banana Sticky Pudding

    Banana-date sticky pudding, miso caramel,

    brûlée roasted banana, whipped buttermilk| 14

    Wine Pairing : M Lawerence Detroit | 10

  • Smore

    Crow and Moss chocolate pot au creme, marshmallow, graham cracker crumble, bourbon barrel aged

    maple syrup, canela, smoked maldon salt, mint | 13

    Wine Pairing : Grahams 20 Year Tawny Port | 15

     

  •  
SIDES

  • Fingerling Potatoes6

    truffle, herbs

  • Brussel Sprouts10

    duck fat, apple cider caramel

  • Broccolini                                                                        17
    truffle paremesan mornay, guanciale, beef tallow, gochugaru chili flakes, garlic 

Please notify your server of any allergies and/or dietary restrictions.
Consuming undercooked meats may increase your risk of foodborne illness.

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