Chef’s Specials
Starters
Grilled Pear & Shaved Brussels Salad
with marinated green beans, roasted shimeji mushrooms, kale,
prickly pear & maple Dijon dressing 9
Sweet Potato Bisque
crispy prosciutto lardons 7
Entrées
Pan Seared Scallops & Shrimp
red potato hash, wilted arugula and spinach, saffron coconut cream, chile oil 28
Pizza of the Week
Veganized
char-grilled broccolini, roasted grape tomatoes,
Shishito peppers, marinara, garlic oil 20
Desserts
White Chocolate Raspberry Cheesecake