Our chef designs each day's specials around what's best at the farm that morning. Check back often — this menu never stays the same.
48-hour braised bone-in short rib glazed with red wine reduction, served over creamy polenta with gremolata and roasted heirloom carrots.
Fresh-caught halibut, fire-grilled, topped with a citrus-caper brown butter, served with Israeli couscous and sautéed broccolini.
House-made pappardelle tossed with a medley of foraged wild mushrooms, truffle cream, shaved pecorino, and fresh thyme. Vegetarian.
Warm date cake drenched in a house-made butterscotch sauce, topped with a scoop of brown butter ice cream and candied hazelnuts.
Wind down the workday with us. Half-price cocktails, $5 draft beers, and a short bar bites menu that doesn't quit.
Reserve a Spot