SAMPLE MENU
SUMMER '26
aperitivo
FRIED CASTELVETRANO OLIVES
MANCHEGO + FOCACCIA
olives . fig jam
SAINT ANDRE TRIPLE CREME
cherry-apricot compote, honeyed nuts + pecan crisp
CRAB ARANCINI
calabrian lemon aioli
CRISPY BRUSSELS
sweet chili glaze
antipasti
STEAK TARTARE
hand cut 44 Farms beef w/ capers, chives, and parmesan, served w/focaccia crisps
SPICY GRILLED QUIAL
pomegranate glaze
BABY ROMAINE with GREEN GODDESS
BURRATA + CHARRED TOMATO
warm focaccia, garlic, aged balsamic vinegar
CANTALOUPE SALAD
creamy stracciatella cheese, pistachios, chili crisp, basil
WATERMELON + FETA
pine muts, aged balsamic, arugula
secondi
BC BISTECCA FIORENTINA for two
prime Texas Angus ribeye served with creamy taleggio polenta, shishito peppers and horseradish sauce
BEEF TENDERLOIN
Texas Angus Beef basted in butter and garlic served with mashed potatoes
BRONZINO
smokey romesco sauce
SPICY GRILLED QUIAL
with pomegranate glaze
BC BURGER with BEARNISE SAUCE
Akaushi beef and bacon blend with gruyere, gorgonzola, arugula on toasted brioche and fries
BAKED EGGPLANT PARMESAN
Italian classic with layers of rich marinara, mozzarella, fontina, parmigiano topped with ricotta
contorni
ROASTED CABBAGE
herb buttermilk, chili crisp
GRILLED ORGANIC CARROTS
maple-harissa glaze, whipped ricotta and pistachio
BOURSIN MASHED POTATOES