Reservations Call: 619-239-1377

DINNER MENU


Mp Denotes Market Price /(V) Denotes Vegetarian Dish
20% Gratuity Will Be Added To Parties Of Six Or More
Please let your server know of any and all dietary restrictions before you order

We will be closed on Monday, March 2nd for dinner and will not be offering cocktail hour due to a private event.

Light Items & Starters

Local Farm Garden Salad (V)
Baby Vegetables, Champagne Vinaigrette
13.5

Traditional Waldorf Salad (V)
Julian Apple, Walnuts, Grapes, Celery
15

Hearts Of Young Romaine Lettuce (V)
Traditional Caesar Dressing
15

Multi-Colored Beet Salad, Wild Arugula
Pickled Apples, Horseradish Vinaigrette
16.5

Grade “A One” Ahi Tuna Tartare
Crispy Avocado, Fresh Hawaiian Palm
19

Charcuterie Board, Grilled Country Bread
Iberico Ham, Pork & Wild Boar Salumis
19

Hamachi Crudo & Caviar
Celery Root, Meyer Lemon Veloute
22.5

Classic Lobster Bisque
Lobster Fritters
13.5

Butternut Squash Risotto (V)
Roasted Asparagus, Crispy Sage
15.5

Wagyu Beef Consommé, Foraged Mushrooms
Trofie Pasta, Fragrant Micro Greens
16

Escargot “Traditional Style”
Garlic, Parsley, Fresh Herbs, Butter
17

Black Tiger Shrimp & Housemade Linguini
Fresh Basil Pesto, Pinenuts
18.5

Maine Lobster “Strudel”
Cognac Lobster Sauce, Forest Mushrooms
20.5

Chef’s Daily Selection Of Fresh Oysters
1/2 Dozen, Yuzu Granitė
21

Main Dishes

Meat & Fowl


48hr Braised Brandt Farm Short Ribs
Cabernet, Leek Mousseline, Root Vegetables
30

Winter Cassoulet “Toulousain”
Northern Beans, Pork Belly, Toulouse Sausage
30.5

Hudson Valley Farm Duck Confit, Duck Breast
Huckleberry Sauce, Orange Reduction
31.5

Salmon Creek Farm Pork Chop “Charcutiere”
Rosemary Polenta, Local Farm Broccolini
31.5

Cedar River Farm Beef Duo, Sauce Béarnaise
Petite Filet & Short Rib, Shepherd’S Pie
34.5

Oven Roasted Baby Rack Of Lamb & Osso Buco
Cassoulet Beans, Multicolored Bell Peppers
40.5

Grand Islands Beef Filet, Gorgonzola Crust
Medley Of Roasted Winter Vegetables
49

Seafood


Mediterranean Style Paella, Saffron Rice
Assorted Shellfish, Chicken, Spanish Chorizo
27.5

Parmesan Crusted Petrale Sole
Champagne Beurre Blanc, Fennel Basmati
28

Pan Sautéed Line Caught Swordfish
Sauce Piccata, Pearl Couscous
29.5

Grilled Faroah Islands Scottish Salmon
Chive Champagne Butter, Asparagus Risotto
33.5

Pan Roasted Whole Mediterranean Branzino
Oregano, Lemon, Evoo, “Salmoriglio”
34.5

Sautéed North Atlantic Scallops, Porcini Dust
Clam Tarragon Emulsion, Braised Celery
37.5

Butter Poached Fresh Maine Lobster
Hand Rolled Trofie Pasta,Pesto
49.5

Vegetarian Creations


Oven Baked Zucchini Lasagna
Roasted Squash, Tomato Coulis
23.5

Roasted Assortment Of Seasonal Vegetables
Cauliflower Cream With Local Olive Oil
23.5

Additions


Famous Truffled Fries (V)
With Parmigiano Reggiano
8

Brussel Sprouts (v)
Caramelized Onions
8

Sautéed Spinach (V)
Garlic Herb Butter
8

Mr. A’s Mac and Cheese
Black Truffles, Pancetta
11.5

+Surf & Turf: Inquire With Server Mp

(V) Denotes Vegetarian Upon Request

Please Let Your Server Know Of Any And All Dietary Restrictions Before You Order

Please Restrict Cell Phone Use To The Lobby

Please note that dinner reservations can only be accommodated if you plan to dine off the regular menu. All reservations for drinks and appetizers are available at the bar and the patio on a first come first serve basis.

Artwork By Marie Najera