SAMPLE MENU
SUMMER '26
snacks + small plates
WARM MARINATED OLIVES
FOCACCIA + RICOTTA
Coleman Olive Oil Balsamic
PROSCIUTTO + STRACCIATELLA
with basil, pistachios and balsamic
STEAK TARTARE
hand cut 44 Farms beef w/ capers, chives, and parmesan, served w/focaccia crisps
Coleman balsamic vinegar
BURRATA + TOMATO
served with warm focaccia, garlic
Coleman balsamic vinegar
with a sweet chili glaze
CRISPY BRUSSELS
crispy brussel sprouts dressed
with a sweet chili glaze
BABY ROMAINE with GREEN GODDESS
boards
MANCHEGO
fig jam, balsamic & oil, focaccia
MEDITERRANEAN
hummus, piquillo pepper, feta + chile crisp
SAINT ANDRE TRIPLE CREME
cherry-apricot compote, honeyed nuts + pecan crisp
wood-fired
STEAK FRITES
a bistro classic: 8oz grilled Akaushi flat iron steak w/salsa verde, steak frites, and gorgonzola aioli
FILET
8oz tenderloin filet from 44 Farms, served with potato puree
RIBEYE
premium American wagyu beef, served with chimichurri sauce
BRONZINO
with white beans, lemon and herb oil
SPICY GRILLED QUIAL
with pomegranate glaze
FRENCH ONION BURGER with BABY SWISS + FRIES
two 5oz smashed patties with caramelized onion on onion buns
CHARRED BROCOLINI
with Taleggio sauce and walnuts
GRILLED ORGANIC CARROTS
maple-harrisa glaze, whipped ricotta and pistachios
ZUCCHINI + RICOTTA INVOLTINI
with basil and parmesan
BOURSIN MASHED POTATOES