Starters

Sweet Corn Soup 16.
crabmeat, avocado, tomato ice cubes

Crudo of Japanese Yellowtail 17.
marinade of citrus extra virgin olive oil, cilantro, peppers

Housemade Squid Ink Spaghetti a la Guitara 17.
calamari, peas, chili, pancetta

Heirloom Beets, Honey Crisp Apple, Fennel 15.
toasted hazelnuts, golden apple vinegar vinaigrette

Handmade Ricotta Gnocchi 17.
peas, parmesan sage broth, prosciutto

Seared Foie Gras 22.
poached rhubarb and apricot puree

Grilled Spanish Octopus 17.
slow cooked pork belly, grilled scallion, jicama, sriracha chili, honey, lime, sesame

Entrées

Roasted Line-Caught Chatham Cod 27.
brandade filled piquillo peppers, grainy mustard vinaigrette

Pan Roasted Skate 24.
braised cabbage, Yukon potatoes, apple, bacon

Atlantic Striped Bass 26.
spring vegetable ragout, cavatelli, smoky ham hock broth

Pan Roasted Crystal Valley Chicken Breast 25.
potato puree, mushrooms, bacon lardon

Caramelized Scallops 28.
spanish chorizo, white bean puree, pinenut condiment

Pan Roasted Rabbit Loin 28.
prosciutto, sweet corn, fingerling potatoes, fava beans

Roasted Breast & Confit Leg of Squab 32.
roasted Brussels sprouts, green farro, curried sunchoke puree

Creekstone Aged Ribeye 37.
potato puree, braised beef shortribs, mushroom ketchup

A 20% gratuity is added to parties of 6 or more.
Please make sure your server is aware of any food allergies at your table.

Menus Subject to Change