Six sautéed shrimp in Cajun butter sauce, served with spring mix, avocado, and cucumber.

Fresh mussels steamed with white wine and Pernod, finished in a creamy leek and onion sauce. Served with house-made bread.

House-made Italian bread, marinated olives, and olive oil. Add whipped butter, baba ghanoush, or tzatziki.

Thinly sliced beef tenderloin layered with fried capers, pickled mushrooms, Grana Padano, truffle aioli, and arugula.

Beet and sea salt-cured salmon with fresh dill, mixed greens, truffle aioli, and pumpernickel.

Crisp romaine hearts tossed in our house-made Caesar dressing with Parmesan and croutons.

Spring mix, roasted peaches, candied walnuts, bocconcini, red onion, grape tomatoes, and mustard vinaigrette.

Eight pork dumplings served with sweet soy sauce and sesame seeds.

Six grilled baguette slices topped with wild mushrooms, cream cheese, and herbs. Served with a side salad.

A trio of grilled skewers featuring lemon-marinated chicken, pork sausage, and house-made meatball with roasted peppers and red onion, served with chimichurri, tzatziki, and tostadas.

Goat cheese, cream cheese, and Parmesan baked with grape tomatoes, garlic, chives, and balsamic vinegar. Served with bread.

House-made salmon and pork rillettes served with pickled vegetables, crostini, and rice crackers.

Slow-braised short rib served with mashed potatoes and pangrattato.

Breaded pork schnitzel with French fries, wild mushroom sauce, and fresh lemon.

Pan-seared steak with red wine onions, mashed potatoes, and seasonal vegetables.

Creamy Arborio rice cooked in lobster bisque and finished with Grana Padano and butter-poached lobster.

Roasted lamb rack served with apple sauce, pea and mint purée, and creamy barley.

House-made gnocchi finished with brown butter sauce.

Pan-seared chicken breast in lemon butter and parsley, served with mashed potatoes and seasonal vegetables.

Pan-seared sea bass with citrus beurre blanc, warm couscous, creamy peas, and seasonal vegetables.

Braised beef rouladen filled with bacon and pickles, served au jus with potato kartoffelklöße and seasonal vegetables.

Pan-seared duck magret served with orange au jus, creamy polenta, and prunes.

Hand-folded lobster cappelletti finished in a butter sauce.