chef's preparation

chef's preparation

saffron date rice, roasted rainbow carrots

roasted brussels sprouts, cauliflower purée

guajillo bisque, whipped potatoes, roasted rainbow carrots

roasted rainbow carrots, cauliflower purée, bacon lardons, salsa verde

saffron date rice, roasted rainbow carrots, creamy lemon and dill velouté sauce

fresh fish, mussels, shrimp and fettuccine in a mascarpone cream sauce

andouille sausage, tri-colored peppers, smoked tomato broth

local Bulls Bay clams, red pepper-infused lemon butter sauce, parmesan, linguine

rigatoni and crab ragù tossed with tomato confit and fresh herb butter

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. All menu items may have come in contact with wheat, eggs, peanuts, tree nuts, or milk. This establishment uses high gluten flour, which is known to be airborne.