| Chefs Daily Soup |
$6.00 |
made of the freshest farmers market ingredients |
| Caesar Salad |
$7.00 |
with romaine hearts, shaved parmesan cheese, white anchovy & croutons |
| Little Gem Lettuces |
$8.00 |
with kalamata olives, tomato confit, bacon, blue cheese & lemon-shallot vinaigrette |
| Heirloom Tomatoes |
$8.00 |
with fresh hearts of palm, sourdough croutons & basil |
| Roasted Beets |
$8.00 |
with lambs lettuce, candied walnuts, goat cheese & anise seed vinaigrette |
| Mushroom A La Grecque |
$6.00 |
with burrata cheese & house-made bread |
| Sweet Potato Croquettes |
$7.00 |
with chile-coconut sauce |
| Xiomara Daily Raw |
$8.00 |
|
| Stuffed Baby Squid |
$8.00 |
with pork, yellow heirloom tomato romesco, fresh shell beans & herbs |
| Beer Battered Tiger Prawns |
$8.00 |
with jalapeno, roasted red pepper puree & garlic aioli |
| Duck Confit Leg |
$10.00 |
with french lentils & celery raisin relish |
| Truffle Risotto |
$9.00 |
with sautéed rock shrimp & shellfish emulsion |
| Crispy Pork Belly |
$8.00 |
with roasted jerusalem artichoke, smokey eggplant puree, crispy kale & pork jus |
| Slow Roasted Lamb Riblets |
$7.00 |
with pickled green beans, pearl onion, radish & red wine jus |
| Tagliatelle |
|
with bolognese sauce, basil, parmesan cheese |
| Ricotta Gnocchi |
|
with duck ragù |
| Farmers Market Seasonal Vegetable Pasta |
|
|
| Seared Diver Scallop |
$20.00 |
with fresh bean ragu, roasted tomatoes, pea tendrils & crispy shallot |
| Seared Sea Bass |
$19.00 |
with butternut squash consume, sous vide fennel & cracklings |
| Seared Salmon |
$19.00 |
with corn soup, lima beans & asparagus |
| Seared Pork Chop |
$19.00 |
with soft goat cheese polenta, braised kale, sous vide onion, pancetta & pork jus |
| Pan Roasted Chicken Breast |
$19.00 |
with summer vegetable succotash, chanterelle mushroom & smokey eggplant puree |
| Hanger Steak |
$20.00 |
with arugula fennel salad, side of fried potato & two sauces |
| Braised Veal Cheeks |
$21.00 |
with potato confit, parsnip puree, apple & veal jus |
