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Starters

+BLACK PEPPER AND GRUYÈRE POPOVERS

11

apple butter

+STEAK TARTARE

20

salsa macha, asian pear, pepita crunch

+MARINATED OLIVES

12

pecorino, walnuts

+LABNEH & POMEGRANATE

18

pomegranate molasses, mint, flatbread

+CLAM CHOWDER

18

vermouth, bacon, littleneck clams, herbed croutons

+SALAD OF ARUGULA & MIZUNA

15

pepita crunch, grapefruit, fennel, mint

+CAESAR SALAD

15

baby gem, parmigiano frico, cracked black pepper, meyer lemon

+SPICED CRAB CAKE

24

avocado salad, tamarind chutney, cilantro

+FRIED BURRATA

19

melted onions, tart cherries, aged balsamico

Entrees

+TRACY'S MUSHROOM RISOTTO

44

goat cheese, black truffle, lemon, chives

+SUMAC GRILLED MEDITERRANEAN BRANZINO

36

yogurt, aleppo, mint, jalapeño zhug

+HEIRLOOM DUROC PORK BELLY

38

smoked onion, nasturtium, mole poblano

+GRILLED TEXAS REDFISH

38

castelvetrano olives, cara cara, kumquat piri-piri

+CRISPY SMOKED HILL COUNTRY QUAIL

32

whipped potato, green tomato jam, chili honey

+GRILLED 8oz. BLACK ANGUS FILET

50

served with maître d'hôtel butter and choice of sauce au poivre or béarnaise

+GRILLED BLACK ANGUS 12oz. RIBEYE

64

served with maître d'hôtel butter and choice of sauce au poivre or béarnaise

Sides

+BROCCOLINI

10

lemon, chili flake

+ROASTED CARROTS

10

cumin, honey

+WHIPPED POTATOES

10

roasted garlic

+FRENCH FRIES

10

garlic, pimenton, lemon aioli

+CRISPY BRUSSELS SPROUTS

10

honey, chili garlic oil
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“Food is as much about the moment, the occasion, the location and the company as it is about the taste.”
Heston Blumenthal