Pasta: Fresh egg linguine with grilled chicken, sauteed applewood smoked bacon, domestic mushrooms, broccoli, oven-dried tomatoes, fresh thyme and braising greens in a rich cream sauce. Topped with a poached egg.
Catch of the Day: Wood-fired California halibut served over a spring pea and wild rice risotto and a side of bronzed butter heirloom carrots with fresh thyme.
Dessert: Warm oatmeal pie topped with homemade buttercream, chocolate ganache, caramel, toasted almonds and fleur de sel sea salt served with vanilla ice cream.
Lunch: Toasted hoagie bun topped with shaved prime rib, melted aged cheddar and crispy onion straws. Served with a side of horseradish cream sauce and a side of fries.