The menu, the long way.

Grilled shrimp sautéed in a bold tomato–chile de árbol reduction, served with ginger-infused jasmine rice.

House cornbread crab cakes with chopped shrimp, crème fraîche and Old Bay, finished with caper aioli and pickled onion.

White wine broth with fennel, butter, lemon, clam juice, linguica, tomatoes, onion and chili flakes. Linguica can be left out.

Seared ahi with smoked paprika over cucumber, edamame and tamarind-sesame slaw, with crunchy wontons and togarashi aioli.

Lemon, capers, ginger, garlic, parsley and olive oil, garnished with fried capers. Served with crostini.

Pumpkin-seed-encrusted eggplant, goat cheese, oven-roasted tomatoes, pesto and aged balsamic.

Garlic cocktail sauce with diced vegetables, sliced avocado and cilantro. Can be gluten-free.

Homemade tortillas drenched in guajillo sauce, filled with braised birria beef and mozzarella. Served with a Greek salad.

Hand-cut potatoes fermented in cabbage, fried crisp in beef tallow, with saffron aioli.

Chopped little gem in creamy Caesar dressing with fried anchovies, herbed croutons, dried dates and butcher-cut bacon.

Local organic greens, cucumbers and carrots in lemon-dijon vinaigrette, topped with pecorino romano.

Little gem, wet and dry blue cheese, candied walnuts and Asian pears with a port wine reduction.

Wood-fire grilled, hand-cut, house-aged filet with green peppercorn demi-glace, mushroom risotto and roasted vegetables.

Wood-fire grilled, hand-cut, house-aged rib-eye with crispy firecracker onion and chimichurri on the side. Roasted vegetables and choice of starch.

Four wood-fire grilled, shawarma-spiced lamb chops with roasted tomatoes, onions and jalapeños, homemade za'atar flatbread, tahini drizzle and rice pilaf.

Sea scallops and lump blue crab in a vanilla-orchid vodka crème fraîche over ribbons of pappardelle.

Seared short ribs braised in tomato, onion and guajillo with cloves, cumin, cinnamon and a touch of vinegar.

Pan-seared salmon glazed with honey peppercorn. Roasted vegetables and choice of starch.

Seasoned chicken breast over pappardelle in white wine, lemon and capers.

8oz wood-fire grilled wagyu with havarti, apple-smoked bacon and horseradish aioli on toasted brioche. Served with fermented fries and house pickles.

Roasted red pepper, tomato, garlic, walnut and honey.

House-aged New York strip topped with vibrant chimichurri, served with roasted vegetables and choice of starch.

Herb-infused wagyu kebab with rice pilaf, hummus, grilled jalapeño, tomato, onion and za'atar pita.

Grilled al pastor tacos with bell peppers, cilantro, onions and crème fraîche, with pickled onions and garlic chili oil.

The one we're famous for — brandy & rum caramel, whipped cream.

Bread pudding dumplings with brandy caramel and whipped cream.

Topped with Maldon sea salt, whipped cream and fresh berries.

Callebaut chocolate, Maldon sea salt.

Locally made. One scoop.

Lemon-zest mascarpone, berry compote, Whistle Pig maple syrup, topped with whip.

Pan-seared with sweet chili sauce, steamed rice, fresh basil and a crispy fried egg.

Grilled chicken, bacon, hard-boiled egg, cucumber, carrots, baby gem, avocado, jalapeño ranch.

Georgian cheese bread — feta, gruyère and mozzarella, finished with an egg over medium.

Za'atar, tomatoes, mint, Kalamata olives, red onions and feta.

Braised leg of lamb and havarti on a toasted baguette with au jus.

Choice of bacon or sausage, two eggs any style, served with potatoes.

Chicken, butcher-cut bacon, lettuce, tomato and chimichurri cream cheese, finished with lemon dijon.

Prosciutto cotto, scrambled eggs, aioli and gruyère with chili-pesto vinaigrette.

Sourdough with pesto cream cheese, Kalamata olives, feta, micro greens, Aleppo pepper and za'atar.

Sourdough topped with labneh, cherry tomatoes, cucumber, olives, mint and spiced chickpeas.

Plain or mixed-seed bagel, pesto cream cheese, smoked salmon, onions and capers.

Bacon or sausage, eggs your way, gruyère, on a plain or mixed-seed bagel.