Dinner Menu

5 chilled shirimp, cocktail sauce, lemon

bleu cheese (on the side)

romaine lettuce, tomato, hearts of palm, red onion, red pepper, corn, cucumber, feta cheese, chick pea, carrot, pea, lemon vinaigrette

heirloom cherry tomato, basil pesto

English peas, snap peas, herb bouquet, bacon, roasted garlic & rosemary cream

fresh goat cheese, golden beet, mesclun greens, roasted chickpea, balsamic vinaigrette

Parmigiano-Reggiano, herb breadcrumb, anchovy

arugula-tomato-fennel salad

bucatini, Pecorino Romano, fresh cracked pepper

Sustainably sourced arctic salmon, seasonal vegetables

hanger steak, au poivre, fries

USDA  Prime, Dry Aged strip steak served with roemary-scented fingerling poatoes

USDA Prime, Dry Aged Beef, Sottocenere Al Tartufo Truffle cheese, arugula, tomato, housemade Truffle aioli made using Urbani truffles . Served with Rosemary, Parmesan Reggiano fries.

8oz. Chicken breast, english peas, sugar snap peas, asparagus-pesto farro, sage jus

linguini, white wine, garlic, fine herbs

whipped potatoes, herb white wine sauce

Brussels Sprouts, Tomato, Caper, Extra Virgin Olive Oil

rosemary roasted fingerling potatoes, herb butter

USDA Prime - Dry Aged Beef Blend, cheddar cheese, crispy shallots, brioche roll ,GH house sauce,  fries

Asparagus, Sugar Snap Peas, Heirloom Cherry Tomato

Parmigiano-Reggiano

Chocolate cake with chocolate buttercream

bleu cheese (on the side)

Roamine lettuce, tomato, hearts of palm, red onion, red pepper, corn, cucumber, feta cheese, chick pea, carrot, pea, lemon vinaigrette

heirloom cherry tomato, basil pesto

bucatini, Pecorino Romano, fresh cracked pepper

whipped potatoes, herb white wine sauce

hanger steak, au poivre, fries

USDA Prime, Dry Aged strip steak served with roemary-scented fingerling potatoes

Parmigiano-Reggiano

Fresh goat cheese, golden beet, mesclun greens, roasted chickpea, balsamic vinaigrette

Parmigiano-Reggiano, herb breadcrumb, anchovy

arugula-tomato-fennel salad

linguini, white wine, garlic, fine herbs

seasonal vegetables

brussels sprouts, tomato, caper, extra virgin olive oil

herb butter, served with roemary-scented fingerling potatoes