Leek & spinach puree with extra virgin olive oil.
Pan-roasted Branzino (Sea Bass) – $28.00
Served with citrus vinaigrette & reduced pomegranate.
Wild Mushroom Risotto – $21.00
Served with di parma, wilted arugula and goat cheese mousse.
Tagliatelle – $16.00
Served with peas, zuchinni, kabocha squash puree, mozzarella and a poached egg.
Vegetable: Glazed asparagus with garlic confit.
Starch: Pan-roasted polenta.