Torchio Pasta with Asian Broccoli and Grana Padano

$18

Potato Gnocchi with Florida Shrimp, Broccoli Rabe

and Shrimp Cream

$26

Scottish Salmon with Green Tomato, Roasted Asparagus

and Lemon Sauce $26

Black Sea Bass with Fava Bean Puree, Satur Farms Spinach

and Butternut Nage $25

Roast Bronzini with Marinated Golden Beets and Romanesco Cauliflower $26

Monkfish with Artichoke, Fava Beans, Squid, Cockles and Tomato Shellfish Nage $26

Halibut with Broccolini, Marinated Fennel, Pea Shoots

and Yellow Miso $25

Roast Organic Chicken

with Grilled Merguez, Roast Fennel, Chickpeas and Lemon Confit

$24

Black Angus Ribeye

with Mustard Leeks

and Glazed Fingerling Potatoes

$34

Steak au Poivre

with French Fries

$37

Veal Sweetbreads with Snow Peas, Asparagus and Truffle Puree

$26

Rack of Lamb

with Flageolet Gratin,

Pepper Confiture and Savory Jus

$39

Chef David Honeysett