FISH
Scottish Salmon- Iraeli cous-cous, preserved tomato, red beet sauce 27
Sea Scallops- caramelized fennel, red grapes, red wine-honey sauce 33
Tune “Au Poivre”- arugula-fennel salad, citrus vinaigrette, piquillo peppers 27
Maine Lobster- sweet corn, new potatoes, pork belly, beurre foudue 45
Alaskan Halibut- ratatouille, citrus butter, black olive, basil pesto 30

MEAT
Filet Mignon- bourbon peppercorn cream, potato mousseline 36
Strauss Free Raised Veal Chop- baby potato salad, mustard vinaigrette, veal jus 37 *Marinated and Grilled Flank Steak- summer vegetable salad, salsa verde 25
Roasted Chicken- herb marinade, creamy polenta, broccolini 24
Lamb Loin- eggplant caponata, sauteed broccolini, herb crumbs 40
Porterhouse for Two- garlic spinach, potato puree, mushrooms 89