Three-Course Prix Fixe  $65
Choose one Appetizer, one Entrée and one Dessert
Dine In (Tuesday-Thursday)
Carry Out (Tuesday-Saturday)

​​Appetizers 

Heirloom Tomato Gazpacho  Ⓥ
cherry tomatoes, basil blossoms, arbequina olive oil focaccia

Little Gem Salad  Ⓥ
marinated feta cheese, cherry peppers, Kalamata olives, cucumber

* Crispy Calamari 
Calabrian pepper-tomato aioli


Entrées

Grilled Daurade 
marinated heirloom tomatoes, True Farms Spring greens, basil-tarragon purée, arbequina olive oil

*Painted Hill Farm Bavette Steak 
Espelette pomme rösti, oyster mushroom, sauce forestière

Tomato Raviolini Ⓥ
Humboldt fog goat cheese, marinated cherry tomatoes, basil blossoms, wild ramps

New Caledonian Shrimp & Skate Fillet 
melted leeks, celtuce, Calabrian chili, clam jus, red veined sorrel

​
Desserts

Piña Colada Ⓥ
roasted pineapple, almond streusel, coconut sorbet

Chocolate Tiramisu Ⓥ
coffee ice cream, chocolate ladyfingers, mascarpone cream

Raspberry & Balsamic Ⓥ
raspberry sorbet, cognac spiced cake, aged balsamic reduction

Roasted Black Mission Fig Ⓥ
hazelnut financier, thyme-chocolate crémeux

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​Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye