DINNER

SERVED WITH GARLIC AIOLI AND KETCHUP.

CRISPY CREAMERY POTATOES, GARLIC PARMESAN SEASONING.

SLICED PORK BELLY, BERRY COMPOTE, AND BALSAMIC GLAZE.

SAN MARZANO TOMATO SAUCE, PARMESAN, FRESH HERBS, SERVED WITH TOASTED ROTATING FOCACCIA.

DEEP FRIED SPICED CAULIFLOWER GARNISHED WITH PICKLED VEGETABLES, SERVED WITH CHIPOTLE AIOLI AND LEMON YOGURT.

HOUSE MADE HUMMUS TOPPED WITH ASSORTED PICKLES, MICRO GREENS, AND OLIVE OIL. SERVED WITH WARM FLATBREAD.

TOSSED IN YOUR CHOICE OF: KOREAN BUFFALO, LEMON HONEY GARLIC, OR CLASSIC SALT AND PEPPER.

BACON JAM, DILL PICKLE MAYO, SHREDDED ICEBERG LETTUCE, AND CHEDDAR CHEESE ON A BRIOCHE BUN.

A VEGAN TWIST ON CLASSIC BUTTER CHICKEN WITH BASMATI RICE, PICKLED CAULIFLOWER, AND CRISPY FRIED TOFU.

SLICED MARINATED HANGER STEAK, KALE AND PARSLEY CHIMICHURRI, SERVED WITH FRESH CUT FRIES.

ROASTED HALF CHICKEN WITH YUKON GOLD MASHED POTATOES AND SEASONAL VEGETABLES, SERVED WITH A CHICKEN VELOUTÉ.

NEW ZEALAND LAMB SHANKS BRAISED IN DARK BEER, SERVED WITH ZUCCHINI PUREE, FRIED GRITS, AND A TOMATO HERB SALAD.

PAN SEARED TOMAHAWK CHOP WITH SMASHED CREAMERY POTATOES, SUMAC CREMA, BRAISED CABBAGE, AND MUSTARD JUS.

A MIX OF KALE AND ROMAINE TOSSED IN HOUSE MADE CAESAR DRESSING, TOPPED WITH CROUTONS, CRISP PANCETTA, AND PARMESAN CHEESE.

ROASTED BRUSSEL SPROUTS IN A WHITE BALSAMIC VINAIGRETTE, TOPPED WITH GOAT CHEESE, DRIED CRANBERRIES, AND CRISPY GARLIC.

MARINATED AHI TUNA, AVOCADO, EDAMAME, CRISPY KALE, AND PICKLED VEGETABLES. SERVED OVER RICE WITH TOGARASHI KEWPIE MAYO.

SPINACH AND QUINOA TOSSED IN LEMON TAHINI DRESSING, TOPPED WITH CUCUMBER, CHERRY TOMATO, PICKLED VEGETABLES, AND CRISPY CHICKPEAS. HUMMUS AND LEMON YOGURT GARNISH.

TOMATO SAUCE, FIOR DI LATTE, OLIVE OIL, AND FLAKY SALT.

TOMATO SAUCE, MOZZARELLA, AND PEPPERONI.

GARLIC PARSLEY SAUCE, FIOR DI LATTE, FIG JAM, PROSCIUTTO, AND STILTON CHEESE.

TOMATO SAUCE, RED CHILI SAUSAGE CRUMBLE, FIOR DI LATTE, ROASTED RED PEPPERS, SWEET DROP PEPPERS, AND CHIVES.

PESTO SAUCE, CHICKEN, MUSHROOMS, FIOR DI LATTE, ARUGULA, AND BALSAMIC GLAZE.

TOMATO SAUCE, ROASTED ZUCCHINI, SUNDRIED TOMATO, CRUMBLED GOAT CHEESE, ARUGULA, AND PICKLED RED ONIONS.

WHITE CHOCOLATE CHEESECAKE WITH A CLASSIC CRUST, TOPPED WITH CARAMELIZED WHITE CHOCOLATE AND FRESH BERRIES.

MOLTEN CHOCOLATE CENTER WITH WHIPPED CREAM, BERRIES, AND A ROTATING COULIS.

AN ORANGE FORWARD ALMOND CAKE, SERVED WITH DARK CHOCOLATE SORBET AND ORANGE SYRUP.