Featured

Pan-seared scallops served with sweet corn purée, crispy pancetta, and brown butter. Lightly caramelized on the outside and tender at the center, with a rich finish balanced by a touch of sweetness.

A chilled martini of premium gin and dry vermouth, finished with a lemon twist or olive. Crisp, cold, and exact, with the kind of clean finish that suits the room.

Herb-crusted halibut served with fingerling potatoes, charred broccolini, and a lemon beurre blanc. Delicate, buttery, and bright, with a crisp herb finish that keeps the dish balanced and refined.

Center-cut filet mignon with whipped Yukon Gold potatoes, roasted asparagus, and red wine jus.