Dinner Menu

crushed pea soup  8
spring peas & lemon oil

roasted artichoke & mushroom pizza  13
whole wheat dough, provolone, parmesan, sweet peppers

rhode island calamari  13
blistered shishito peppers, rosemary caper aioli

heirloom carrot salad 14
roasted & shaved carrots, cumin yogurt, toasted almond, hot honey, pea shoots

red shrimp lettuce cups 14
avocado, cilantro & lime, sriracha aioli

grilled octopus  18
fingerling potato, green beans, crushed olives, frisee, red wine vinaigrette

ahi tuna tartar  16*
avocado, ginger, soy, lime, crunchy quinoa

turkey meatballs  10
alta cucina tomatoes, caramelized onions, bellwether farms ricotta

Elizabeth’s Caesar 11
tuscan kale & romaine, black garlic dressing, parmesan

“grain power”  12
red & white quinoa, beluga lentils, avocado, shaved fennel, radish, citrus vinaigrette

My wife’s favorite salad  14
duck confit, arugula, frisée, pine nuts, pomegranate, sunny-side up egg

springtime BURRATA 15
english peas, asparagus, preserved lemon, mint oil

organic mushroom risotto  19
kale chips, parmesan

LINGUINE & CLAMS  21
garlic & lemon clam broth, crushed chilis, oregano bread crumbs

grilled SCOTTISH SALMON  26*
cous cous “tabbouleh,” pumpkin seed pesto, crispy artichokes

caramelized sea scallops  32*
cauliflower, vanilla bean, truffle sauce

crispy striped bass  27*
shaved fennel, polenta croutons, pine nuts, charred orange vinaigrette

mary’s free range brick oven chicken breast  23
mac n’ cheese with kale & anaheim peppers, natural jus

KUROBUTA PORK CHOP  27*
cabbage-apple slaw, tobacco onions, whole grain mustard jus

Prime Flat Iron  31*
onion jam, watercress salad, smashed fingerling potatoes

charred filet mignon  37*
roasted organic mushrooms, house steak sauce, spring garlic bread pudding

French Fries 6
parmesan & parsley

Roasted Broccolini 7
jalapeño, lemon, crispy onions

edamame 7
sea salt & orange zest

grilled asparagus 8
sea salt & lemon zest

charred cauliflower 8
kale, pine nuts, parmesan

mac & cheese 8
kale & anaheim pepper

*Consumption of raw or undercooked food of animal origin may increase your risk of food borne illness