A Tradition Worth Reviving

White wine, Calabrian chili, cream, fennel.

Watermelon, garlic parsley, lemon, red onion, crostini, balsamic, shaved parmesan.

Hamachi, yuzu vinaigrette, pickled Fresno chilis, cilantro chimi, Calabrian chili breadcrumbs.

French white wine from the upper Loire Valley. Sharing the same flinty, limestone-rich terroirs as Sancerre, it offers crisp citrus, bright stone fruit, and a refreshing, stony minerality. Crisp and refreshing with vibrant layers of grapefruit, lemon, and subtle herbaceous notes.

Notes of toasted cedar, ground cloves, ripe red berries and a hint of chocolate on the nose. Medium- to full-bodied with fine, firm tannins.

Shredded Prime Rib in jus, sautéed mushrooms, caramelized onions, arugula, horseradish aioli, “everything” brioche bun, fries.

Sweet corn risotto, smoked Spanish chorizo, honey-lemon relish, chili oil, yuzu.

8oz Filet mignon, celery root puree, red wine demi-glace.

Hearty, spicy, seafood stew in a rich tomato & wine-based broth, loaded with mussels, shrimp, lobster, calamari, walleye, thyme and fennel.

Horseradish aioli, au jus, baked potato.

Rhubarb gin, strawberry shrub, lemon juice, fresh basil.

400 Conejos, amaro, Aperol & lemon juice.