STARTERS ADD PROTEIN. Steak (6oz) $11 Chicken (8oz) $8 Salmon (8oz) $12

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1 STARTERS HEIMISHE CHICKEN SOUP 8 Chicken, Herbs, Vegetables OFFAL GOODNESS 24 Tongue, Grilled Sweet Bread, Guava Sauce FUSILLI TIMBALE NOPOLETANA 14 Sausage, Chicken Livers, Mushrooms ~ Chef Daniel R. Rivera CREAMY YUZU CHICKEN CRISPS 14 Green Yuzu, Scallions, Sambal Aioli FRIED LAMB MEATBALLS 18 Roasted Eggplant, Spicy Hash Browns, Tamarind BBQ BOURBON BBQ RIBS 28 House Spice Rub, BBQ Glaze LAMB CHOPS 24* White Wine Vinegar, Grilled Onion, Tomato Confit BEEF CARPACCIO 25* Sesame Seed, Eye of the Rib, Bottarga, Chanterelles SLATE PLATE 32* Beef Tongue, Duck Pastrami, Bone Marrow, Chicken Liver Pate, Tar Tar, Dry Salami Tomato Jam, Smoked Bourbon Orange Marmalade, Mustard Seed, Oxtail Marmalade CALZONE 21 Salami, Bacon, Cheese, Roasted Garlic, D.O.C. Tomato Sauce BEEF CHEEK GNOCCHI 23 Potato Gnocchi, Braised Beef Cheek, Roasted Cipollini Onions T FUSION SLIDERS 14* Chorizo, Moroccan Lamb, or BBQ Brisket SALADS WARM LENTIL AND MUSHROOM SALAD 17 Yuzu Truffle, Dry Miso, Red Pepper, Green Lentils, Spinach, Fried Leeks KITCHEN SINK SALAD 15 Greens, Tomatoes, Chick Peas, Shallots, Hearts of Palm, Egg, Quinoa, Brussels, Fingerlings, Avocado, Croutons, House Dressing KALE AND SHAVED BRUSSELS 14 Bacon, Candy Pecans, Lemon Dijon Dressing RED QUINOA COBB SALAD 15 Chicken, Shallots, Tomatoes, Egg, Bacon, Butternut Squash, Avocado, Kabocha Dressing ADD PROTEIN We pride ourselves in striving for the highest quality ingredients, working with local farmers to create a sustainable, biodynamic and creative menu. From Saskatchewan chanterelles or truffles from Australia, we go to great lengths to provide you with a distinctive dining experience. Steak (6oz) $11 Chicken (8oz) $8 Salmon (8oz) $12

2 All items on this Page were crafted by the Executive Chef to be enjoyed the way they were designed and to try something new. Any changes and modifications will politely be declined. E.C. Creations PETTO DI ANATRA AL POMPELMO 32 Duck Breast, Oro Blanco, Potatoes Provencal ESPRESSO BEEF STEW 36 Mushrooms, Merlot, Coffee, Horseradish Yukon Gold Mash CHURRASCO 54 * Skirt Steak, Extra Garlic Chimichurri, Tostones, Israeli Salad SHORT RIB WELLINGTON 55 Mushroom, Lamb Bacon, Shallots CHICKEN MARSALA 27 Chanterelle & Oyster Mushrooms, Whipped Garlic Yukon, Marsala Wine Sauce KING SALMON 52* Ginger Stir Fried Vegetables, Lemon Curry Sauce, Chili Lime Salt CHICKEN UNDER A BRICK 57 Boneless Whole Chicken, Garlic Spinach, Fingerlings HOUSE BURGER 28* Brisket, Ribeye, Short Rib Blend, Aioli, House fries DUCK SANDWEECH 30* Artisan Roll, Duck Breast, Mustard, Bacon, Arugula, House Fries ROASTED DUCK LEGS 36* Rutabaga Mash, Haricot Vert PERNIL 59 Roasted Veal Shoulder, Arroz con Gandules, Amarillos Fusion Origin ITALY FRANCE/USA SPAIN/ARGENTINA 3223 QUENTIN RD ITALY ASIA TUSCANY USA 3223 QUENTIN RD FRENCH AMERICAN PUERTO RICO RICE PILAF GARLIC CONFIT FRENCH FRIES WILD MUSHROOMS WHIPPED GARLIC POTATOES Para La Mesa 9 SWEET FRIES FRENCH BEANS SWEET PLANTAINS SEASONAL VEGETABLES *Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk for foodborne illness*

3 COWBOY STEAK 49* 16oz Bone In Ribeye OFF THE GRILL Entrees Served with House Fries ADD FRIED EGG ADD BACON ADD MUSHROOM ANY SUBSTITUTION ON SIDES +$6 HANGER 56* 14 oz Trimmed Marinated Red Wine and Rosemary T.N.T KING CUT 79* 34oz Bone In Double Thick Ribeye FILET MIGNON 58* 12oz Trimmed Eye of the Rib Available Au Poivre (peppercrust) DELMONICO 64* 22oz Twenty One Day Aged Prime Rib Cut CHEF D s SELECT CUT MP* 3lbs and up When Available RESERVE CUT 68* 12oz Grilled or Pan Seared, House Spice Rub SPENCER 49* 14 oz Boneless Ribeye RARE MEDIUM-RARE MEDIUM MEDIUM-WELL WELL DONE Very red, Red, Pink Slightly ORDER Cold Center Cool Center Center Pink CHICKEN! Chef does not take responsibility for anything well done *Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk for foodborne illness*

4 DESSERTS TIRAMISU 12 Lady Fingers, Espresso, Liqours, Cream BELGIUM CHOCOLATE MOUSSE 10 Fresh Seasonal Fruit, Makers Mark Bourbon Syrup, Cinnamon Sugar CHURROS 10 Strawberry Ginger Coulis, Cinnamon Sugar CHOCOLATE SOUFFLE 10 Liquid Center Chocolate cake CHOCOLATE FONDUE FOR TWO 15 Assorted Fresh Fruit, Pastries, Sweets, Warm Chocolate for dipping FRESH FRUIT SORBET 3/scoop Inquire with server for todays flavors Dessert Specials Available Daily Pastry Chef Jacqueline Gibson Desserts are Made To Order, Please Allow 20 minutes For Your Selection DESSERTS MADE WITH ALMOND MILK and COCONUT MILK and NUTS

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