heirloom cherry tomato tart
savory tart shell filled with our basil-balsamic goat cheese & topped with a salad of sweet heirloom cherry tomatoes (locally greenhouse-grown!) & basil microgreens & drizzled with a...
View Articleswordfish
meaty swordfish poached in extra virgin olive oil until velvety & served with a crunchy salad of cucumber, baby fennel & olives.
View Articlevanilla creme brulee
chef matthew’s rich & creamy creme brulee flavored with tahitian vanilla beans.
View ArticleRibs
Chef Matthew’s famous pork ribs are back for this weekend (or for as long as they last)! As always, slow-roasted till absolutely tender, glazed with teriyaki bbq & finished on the grill.
View ArticleBread Pudding
rich bread pudding made with spring strawberries & fresh basil, topped with ginger ice cream & white chocolate sauce. (subject to change!)
View Articlesoftshell crab
one whale-size virginia softshell crab, quickly dredged in seasoned flour & sauteed in butter with dijon mustard, white wine & parsley, served over crispy potato tots.
View Articlewahoo
mild wahoo steak, grilled & served with arugula pesto, Greek yogurt sauce & a tomato, cucumber & jalapeno salsa
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