APPETIZERS
Chef Christian Parmesan Donuts
14
Black Garlic, Caramel, Belgian Stout, Bacon
“Paramount Caviar” flight
165
Chef’s Selection
Beef tartare
21
Fermented Mustard Seeds, Shaved Pickled Pearl Onions, Cured Egg “Aïoli” Summer Micro Flowers, Pumpernickel Baguette
Charcuterie Board
30
Chef Selection of Cured Meats, Cheeses, Seasonal Jam
Wagyu carpaccio
21
Fresh Greens, Truffle Oil, Crispy Shallots, Yuzu
MAINE SCALLOPS
28
Crudo, Coconut Milk With Kaffir Lime Leaf, Yuzu Caviar, Micro Herbs, Portuguese Tempura With Furikake
Little Neck Clams
19
Leek and Saffron Cream, Charred Serrano Chilis, Crispy Leek, Ginger
Beef cheeks “Perogies”
17
Braised Beef Cheeks, Potatoes, Parmesan Cheese, Seasonal Mushrooms, Creme and Chives
Brussel Sprouts
15
Crispy Brussels Sprouts, Maple Thyme Vinaigrette
SOUP OF THE DAY
12
MAINE LOBSTER SALAD
26
Poached Lobster, Compressed Winter Melon, Mixed Greens, Shaved Carrots, Truffle Balsamic Vinaigrette
SUMMER TRUFFLED BURRATA
19
Fresh Tomatoes, Heirloom Baby Tomato Confit, Basil Oil
Butternut Squash Salad
15
Caramelized butternut squash, Quinoa Granola, Manchego Cheese, Baby Arugula, Kale, Maple Thyme Vinaigrette
ROASTED AND PICKLED BEET SALAD
17
Preserved Myer Lemon Stracciatella, Verbena Gelée – Haricot Vert, Edible Flowers, Candied Smoked Georgia Pecans
PASTAS & VEGETARIANS
Bolognese
28
Spinach Tagliatelle, Veal and Beef Meat Sauce
Mushroom Risotto
30
Thin Crispy Mushrooms, Pea Shoots, Shaved Pecorino
*Add Shaved Truffles ($30)
Summer Vegetables
24
Grilled Curry Seasonal Fregula, Fried Chickpeas, Carrot Top Curry
SIGNATURE ENTREES
Pan Seared Sea Scallops
52
Chorizo, Purple Cauliflower Purée, Roasted Cauliflower, Sofrito, Squid Ink Sauce
Pan Seared Chilean Seabass
58
Haricot Verts, Miso Beurre Blanc, Pickled Mushrooms, Chicken Skin Crumble, Rice Emulsion
Aged Duck Breast
40
Crusted Cashew, Fennel Pollen, Ginger Parsnip Purée, Pickled Baby Golden Beets, Braised Leeks, Duck Reduction
Whole Mediterranean “Branzino”
55
Calabrian Chilis, Cilantro Sauce
CHICKEN COQ AU VIN
40
Crusted Cashew, Fennel Pollen, Ginger Parsnip Puree, Pickled Baby Golden Beets, Braised Leeks, Duck Reduction
DUCK RAVIOLI
46
Compressed European Cucumbers, Pan Seared Duck Foie Gras Nuggets, Manchego Cheese Foam
FROM THE GRILL
ALLEN BROTHERS STEAK 802 FILET MIGNON
58
Sautéed Asparagus and Carrots, Potato Croquette, Red Wine Sauce
ALLEN BROTHERS STEAK I80Z BONE IN RIB EYE
95
Hasselback Potato, Brown Butter Hollandaise
Black Garlic Rubbed Australian Lamb Rack
55
Roasted Romanesco, Potato fondant, White carrot Mousseline, Green Garlic, Lamb jus
Dorian Gray “Dinner Menu” by Executive Chef Christian Evens
KITCHEN HOURS
Sunday trough Wednesday: 5 pm – 10 pm
Thursday trough Saturday: 5 pm – 11 pm
Sunday Brunch: 11am – 3pm