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Monday July 5 to Sunday July 11

Crispy Skinned Salmon

filet with Sauté of Snow Peas, hearts of palm charred roma tomatoes, extra virgin
olive oil, lemon juice and chervil,
green onion cous cous pilaf.

Thursday July 8 – Tuesday July 13 -- Fluke Muenier served with pan roasted bay scallops, lavender long grain rice and roasted tomato timbale and braised dandelion greens.

Thursday July 15 – Tuesday July 20 -- Cioppino: Our take on this San Francisco Italian fish stew with Dungeness crab, manila clams, Prince Edward Island mussels, prawns, calamari and sea bass. Served in a rich fennel and tomato seafood broth with a roasted garlic grilled batard.

Thursday July 22 – Tuesday July 27 -- Grilled whole Medi-terranean Dourade with lemon and rosemary served with sides of summer beet salad and pan fried potatoes with panc-etta and onions.

Thursday July 29– Tuesday August 3 -- Pan roasted ten-ounce veal porterhouse with a royal trumpet mushroom and caper berry sauce finished with vermouth and diced roasted peppers and caramelized cippolini onions, served with mascar-pone and basil mashed fingerling potatoes.

Sunday Brunch - 10:30 a.m. - 3:00 p.m.

Call Ahead Seating Available
Reservations accepted for parties of 2 to 20

Reservations Recommended