Thirty seats. One kitchen that means it.

Pureed black bean soup, jasmine rice, pico de gallo & avocado.

Warm rice & quinoa with spinach, cucumber, tomatoes, scallions, cilantro, mint, arugula, toasted peanuts, pickled red onions, honey-lime vinaigrette & a Thai peanut drizzle.

Mixed greens, cucumber, tomato, pickled onion, champagne vinaigrette.

Mixed greens, cucumber, blackberry, herbed goat cheese, mint, spiced nuts, champagne vinaigrette.

Romaine hearts, garlic croutons, house caesar dressing, parmesan, cracked black pepper.

Roasted mushrooms, caramelized onion, gruyère, thyme, freshly grated parmesan.

Thinly sliced prosciutto, caramelized onions, hot honey & arugula over mozzarella.

Housemade basil pesto, blistered tomatoes, mozzarella, goat cheese, pine nuts & balsamic glaze.

Slow-roasted seasonal vegetables folded into a rich red wine and tomato sauce — hearty, savory, and made for twirling.

Fresh basil, garlic, pine nuts, olive oil and parmesan, tossed to order — bright, herby, and green as summer.

Grilled chicken, spinach, sun-dried tomatoes & goat cheese in a roasted garlic white wine pan sauce, topped with parmesan, pine nuts & arugula salad.

Shrimp, smoked andouille sausage, peppers, onions & herbs in a creole tomato sauce.

Espresso semifreddo, honey oat cream, cocoa dust.

Warm tawny port glaze, toffee crunch.