MAIN

WOOD FIRED GRILL / GRIGLIA A LEGNA

spring salmon with risotto style farro verde
preserved meyer lemon, root vegetables, grilled green onion – 48

rossdown farm chicken
marinated with garlic and fresh lemon – gnocchi alla romana, rapini, hand cut salsa verde  39

whole branzino with grilled lemon
lacinato kale, garlic and rosemary roasted potatoes  45

alberta lamb rack cooked over wood embers
english pea pistou, confit fennel, couscous with piquillo pepper  54

WOOD GRILLED STEAKS
6oz hanks grass-fed beef tenderloin  68
10oz double r ranch beef striploin  72
12oz black angus reserve beef ribeye  76
prosciutto and parmesan potato torta, ash roasted red onions
collard greens, salmoriglio

MAIN COURSE / SECONDI

albacore tuna
spinach, gigante beans, castelvetrano olives, guanciale vinaigrette  36

veal osso buco
braised montreal veal shin – white wine and tomato, saffron risotto, gremolata  46

panelle
chickpea fritter with winter vegetables – brodo with calabrian sweet chili and fresh herbs  29

FOR THE TABLE

wwarm marinated olives, aromatics and herbs  8
sauteed spinach  8
whole head of garlic – slow cooked in olive oil  9
roasted potatoes, garlic, thyme  10
wood grilled broccolini, anchovy, rosemary and chili  12
organic farm carrots, olive oil and herbs  12
prosciutto and parmesan potato torta  12
grilled portobello and mixed wild mushrooms  15