 
presented by Co-Executive Chefs
Jason Barrowcliff (pictured) and Mark Doto
(updated: 8/4/2008) |
5–10:30 p.m.
Monday–Thursday
5–11:00 p.m.
Friday–Saturday
(closed Sunday)
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During our relaxed summer hours,
we have suspended
lunch service
until Labor Day. |
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Chilled Jumbo Shrimp with
heirloom tomato gazpacho. $9 |
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Sweet Corn Jalapeno Soup with chervil. $7 |
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Baked Brie and Arugula, walnuts, pears, and roasted shallot vinaigrette. $12 |
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Heirloom Tomato Salad with marinated mozzarella, frisée, aged balsamic and chive oil. $9 |
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Domaine Hudson Mixed Salad with fresh cherries, Feta cheese, crispy bacon, and hazelnut vinaigrette. $8
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Grilled Pineapple, orange, fennel, and red onion salad with a spicy cilantro-cumin drizzle. $7 |
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Spring Asparagus & Fennel Salad with Parmagiano-Reggiano cheese, lemon, pistachio, and extra virgin olive oil. $9
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Portuguese Mussels with Roma tomato, roasted fennel, tasso ham, and fresh herbs. $9 |
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Wild Salmon Filet with avocado and Roma tomato salsa, cilantro aioli. $12 [$23] |
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Pan-seared Australian Lamb Rack with goat cheese, friseé, fingerling potatoes, and warm herb-onion vinaigrette. $15 [$29] |
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BBQ Dusted Sea Scallops with jade basmati rice cake and Thai curry coconut broth. $14 [$27] |
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Rare Seared Tuna Loin with Shiitake mushrooms, snow pea and pineapple ragout, Maui onion marmalade, plum soy drizzle. $14 [$27] |
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Crab Cakes with arugula, yellow teardrop tomatoes, cucumbers, golden raisins, and white balsamic-white truffle vinaigrette. $13 [$25] |
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Barrel Cut Ribeye (7 oz) with olive oil mashed potatoes, marinated tomatoes, and red wine Worcestershire jus. $29 |
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Dry-rubbed Flat Iron Steak with asparagus, mushrooms, romaine salad, and gorgonzola cream. $22 |
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Pan-roasted Achiote Marinated Rockfish with kecap manis, sweet Thai chile sauce, sesame asparagus and exotic mushrooms. $29 |
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Free-range Duck Breast with fennel-papaya slaw and citrus vinaigrette. $19 |
 3 for $15 / 5 for $25 |
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All cheese plates are served with flat bread crackers, sliced baguette, fruit compote, orange & thyme marinated kalamata olives. Each cheese served in 1-oz portions. Your server will provide a current list of 10 available cheeses. View cheese selections here.
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Raspberry & Mango Sorbet with fresh raspberries & mint syrup. $5 |
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Blackberry Sauvignon Sorbet $5 |
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Warm Chocolate Cake with balsamic drizzle, raspberry purée, and fresh whipped cream. $7
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Pistachio Crème Brulée $7
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| 18% gratuity may be added to parties of six or more. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase
your risk of food-borne illness. |
