executive chef: ANDREW WILSON

HA PPY H O L I DAYS

SPECI AL WINTER OFFERINGS

— APPETIZER SPECIAL —

YELLOWTAIL CRUDO 18blood orange, frisée, celery, pumpkin seed, better

fresh farms radishes, micro salad

— ENTRÉE SPECIALS —

CERTIFIED ANGUS BEEF 8 OZ. FILET 45seared foie gras, spinach, broccoli di cicco, cane water scallion cake,

ancil’s mushrooms, truffle bordelaise

COCQUILLES ST. JACQUES 33day boat scallops, ancil’s mushrooms, vermouth cream,

gruyère breadcrumbs

— DESSERT SPECIAL —

WARM STICKY TOFFEE PUDDING 10crunchy toffee ice cream, warm toffee sauce, date nut crumbles

SPECIAL WINE SELECTIONS AVAILABLE ON THE REVERSE OF THIS MENU.

Sommelier: Jason Ohmann

WINE BY THE GLASS

— PRICES LISTED ARE FOR 3 OZ AND 6 OZ POURS —

MONTE ROSSO ‘P.R.’FRANCIACORTA BRUT 9/18Lombardy, Italy

DOMAINE DES COUTURES ‘L’INSOLENTE’ SAUMUR 6/12Loire, France

PEWSEY VALE DRY RIESLING 6/12Eden Valley, Australia

STOLPMAN ‘PARA MARIA’ SYRAH / PETIT VERDOT BLEND 7/14Ballard Canyon, California

COSSART GORDON 5-YEAR BUAL 4.5/9 (1 OZ/2 OZ)Madeira, Portugal

S PEC I A L S E L ECTI O NS