— Dinner Menu —
Modern dishes that capture the flavors of the season
Showcases
— " Change Your Life" Biscuits —
whipped butter | fermented honey | daily jam
— Crispy Sushi Rice —
soy cured egg yolk | gochujang aioli
—Parmesan Crusted Brussel Sprouts —
— Seasonal Creamy Polenta —
chef jus | sautéed mushrooms
— Beets w/Whipped Feta & Burrata —
acorn squash | apple cider gastrique | toasted hazelnuts
—Korean Pork Belly on Lobster Roll—
sake soy glaze | pickled cucumber salad
— Fresh Oysters with Pomegranate Ponzu —
— Charred Brussel Sprouts —
— Blue Fin Tuna w/ Catrone Sea Salt —
Cold Lemon Chili Ponzu
- Cast Iron Meatballs -
Pomodoro | Basil Oil
House Pasta
— Cacio Pepe —
pecorino & parmesan | olive oil | garlic | cracked pepper
- Chef's Pasta of the Day -
MKT
- Dad's Bucatini w/ Meatballs -
garlic parmesan & garlic bread | pomodora
— Butternut Squash Agnolotti —
sage brown butter | white wine | shallots | saba | parmesan reggiano | toasted hazelnuts
Chef Signatures
— Sailor Style Mussels w Noble Bread —
white wine | sweet rum | butter | shallots | herbs | garlic |
— Prime Filet of Bison w/ Truffled Demi *gf —
broccolini | brussels Sprouts | fingerlings
— Pressed Jerk Chicken w/ Fried Rice —
charred pineapple | coconut rum jus
— Yakitori Smoked Market Fish —
miso glaze | chilled soba noodles | Asian herbs | sesame dressing
— Luxardo Braised Short Rib —
creamy polenta | glazed carrots
- Family Style Tomahawk Ribeye -
40 oz bone-in | 28 Day dry aged | served with chefs daily accoutrements & sides
DESSERT
— Basque Cheesecake w/ Amarena Cherries —
— Seasonal Pop Tart Pie w/ Vanilla Ice cream —
— Vanilla Bean Custard w/ Salted Caramel —