Our Menu

House-ground filet mignon, cold smoked, tossed with shallot, lemon juice, chili vin. Topped with farm egg yolk, salt, and pepper. Served with a salad of local greens and toast points.

Creamy risotto, lemon, herbs, and mozzarella rolled in panko and lightly fried crispy. Served with spicy chili vin and arugula and topped with Parmigiano Reggiano.

House-ground Akaushi beef and pork meatballs, topped with pomodoro and shaved 18-month aged Parmigiano Reggiano.

Burrata topped with Italian salsa verde served with 24-month aged Prosciutto San Daniele, Castelvetrano olives, sliced apple, and toast points.

Crispy chickpea fries infused with fresh herbs, topped with delicate microgreens and crunchy fried chickpeas. Served with our house-made garlic-chive crème fraîche.

A rich and velvety blend of lobster stock, white wine, tomato paste, and cream, infused with tarragon, onion, garlic, and a touch of cayenne. Finished with tender lobster claw meat, a drizzle of sherry vinegar, fresh cream, and fragrant tarragon.

Chilled U10 shrimp, served with our signature cocktail sauce, a delicate avocado flower, and fresh celery leaf.

Herb-roasted fennel bulbs served over chive creme fraiche, topped with a honey, red wine vinegar, and pine nut agrodolce sauce.

Oysters on the half shell, topped with whipped bone marrow butter and panko bread crumbs roasted in the wood-fired oven. Finished with fresh horseradish and lemon zest.

Fresh oysters on the half shell on crushed ice. Served with fresh grated horseradish, lemon, and classic shallot and vinegar mignonette. Market Price.

6 fresh oysters with house cocktail sauce, sliced butter-braised shrimp, fresh cilantro and lemon zest.

Warm, rustic ciabatta served with our house-made garlic compound butter

Baby Iceberg, house-made blue cheese dressing, blue cheese crumbles, thinly sliced red onion, and lardons of crispy house-cured pancetta. Served with a soft-boiled egg and sliced cherry tomatoes.

Romaine lettuce tossed in scratch Caesar dressing of anchovy, garlic, olive oil, egg yolk, and lemon served with house-made focaccia croutons and shaved 18-month aged Parmigiano Reggiano.

Mixed greens and sunflower sprouts topped with cucumber, cherry tomatoes, red onion, and crispy shallot tossed in our dijon vinaigrette.

Roasted sliced red beets topped with fresh arugula in orange vinaigrette, balsamic glaze drizzle, toasted macadamia nuts, lemon zest, and crispy capers.

Fresh pasta pasta tossed in a slow-cooked Bolognese meat sauce and topped with house-made ricotta, extra virgin olive oil, and fresh herbs.

Fresh house-made linguine tossed with spicy Calabrian cream sauce, house-cured pancetta, butter-braised U10 shrimp, soleggiati tomatoes and Parmigiano Reggiano.

House-made bucatini pasta and spinach tossed in a garlic Parmigiano cream, finished with fresh-cracked black pepper and an extra dusting of Parmigiano.

Scratch-made spaghetti tossed in a roasted poblano pesto made with basil, pine nuts, garlic, and Parmigiano Reggiano

14-ounce Texas "Red" Akaushi boneless NY strip grilled to temp served over crispy potatoes and sautéed peperonata mix.

8-oz hand-cut steak grilled to temp, topped with whipped bone marrow butter, garlic, and parsley. Served on a bed of house-cut fries.

Hand-cut 6 oz Filet Mignon crusted in peppercorn, seared, and pan roasted to temp. Served over mashed potatoes and garlic spinach then topped with peppercorn demi-glace.

Bone-in duck leg, 24-hour dry brined, then braised for 5 hours in duck fat. Seared for crispy skin, served over pumpkin risotto, and topped with Amarena cherry relish.

Hand-cut Bay of Fundy salmon, grilled and served over creamy mashed potatoes and tender green beans. Finished with a Toscana arugula cream sauce.

Jumbo butter-poached shrimp served over a crispy polenta cake, on creamy sheep's cheese and sautéed peperonata. Topped with white pan sauce, sunflower sprouts, and grated Parmigiano Reggiano

Crispy chicken cutlet served with beurre blanc sauce and a fresh green salad.

Mediterranean sea bass, pan-seared with butter, salt, and pepper., topped with a parsley lemon garlic butter and served alongside sautéed green beans and red onions.

Cross-cut beef shank slow-braised in wine, stock, tomato, and root vegetables on a bed of celeriac puree with Parmigiano Reggiano. Topped with Mission fig and shallot demi-glace and gremolata.

14-ounce bone-in Sakura pork chop, grilled to a perfect medium with a slight blush along the bone. Topped with a bold blend of coarse Dijon, lemon, preserved artichoke, radicchio, and caper berries. Served with blistered green beans.

A rich and creamy risotto infused with butter, shallot, egg yolk, and Parmigiano Reggiano, featuring wild mushrooms marinated in fine herbs and Strega. Finished with crispy shallots, toasted pistachios, and fresh celery leaf.

Arborio rice cooked in scratch-made lobster stock, white wine, Parmigiano cheese. Served with butter-poached lobster claw meat and topped with lemon zest

Scratch-made pizza dough topped with house-made marinara, mozzarella, and fresh basil. Drizzled with cold press extra virgin olive oil.

A rustic white pizza featuring scratch-made dough, creamy fresh ricotta, and melted mozzarella. Topped with wild mushrooms, caramelized onions, and fragrant herbs.

Scratch-made dough topped with marinara, melted mozzarella, thin-sliced spicy Calabrese salami, Fresno peppers, and Castelvetrano olives

Scratch-made dough topped with mozzarella, 2-year aged Prosciutto di Parma, thin-sliced lardo, and smoky Nueske bacon, finished with fresh oregano.

Double house-ground smash burger, melted raclette cheese, red onion, house-made aioli, and Dijon on a poppy seed bun. Garnished with cornichon, Castelvetrano olive, and cherry tomato.

Buttered and grilled brioche layered with melted Raclette Swiss cheese and topped with shaved Parmigiano Reggiano. Served with a side of rich tomato basil soup. Add 2-year aged Prosciutto di Parma for an extra indulgence (+$7)

Grilled or fried chicken breast layered with avocado, Nueske’s smoked bacon, lettuce, tomato, and spicy remoulade on toasted brioche.

Thin-sliced marinated inside round piled onto a toasted hoagie, served with scratch-made jus and pickled giardiniera. Add melted mozzarella (+$3)