DINNER MENU 

A selection of small plates intended to be shared

Bourbon Glazed Salmon

Faroe Island salmon, Woodford Reserve Bourbon and brown sugar glaze, toasted pecans, lemon zest. 18 

salad (veg)

fresh spring mix, sliced strawberries, crumbled bulgarian feta, dried cranberries, walnuts, lemon-dijon dressing 8

coconut shrimp

coconut battered shrimp fried crisp with a mango scotch bonnet aioli 14

steak tips and gorgonzola

grass fed New Zealand angus steak tips sautéed with mushrooms topped with crumbled gorgonzola 18

chickpea popcorn

lightly fried chickpeas tossed in cajun spices  6

cheese board

chef's selection of cheeses and assorted accompaniments 23

add smoked salmon 7

chicken skewers

marinated chicken and soujuk, a spiced turkish sausage served with a garlic yogurt sauce 12

moroccan red pepper dip

roasted red pepper & walnuts pureed with scallions, garlic, lemon, crushed red pepper, and pomegranate molasses. 10 

Add spiced Turkish sausage  3

lamb lollipops

New Zealand grass fed lamb, truffled wine reduction, pine nuts. 18 

black truffle fries

skin-on black truffle oil, truffle & herb salt, house ketchup 7 

**In addition to our listed menu items, we feature a variety of daily chef’s selections selected due to their availability throughout the seasons.
Menu is subject to change without notice.