Entrees Chef Specials

Ten quail legs tossed in parm truffle herb blend, and roasted to perfection.

A rich, hearty seafood stew inspired by the flavors of San Francisco. Brimming with clams, mussels, shrimp, and scallops simmered in a savory tomato-wine broth with garlic, herbs, and a touch of spice.

Slow-braised pork shank, infused with aromatic herbs, garlic, and a robust red wine demi-glace. Presented over a garlic cauliflower mash. Finished with a drizzle of reduced jus for a deeply flavorful finish.

Rigatoni tossed with Italian sausage, sautéed broccoli, garlic, and a splash of white wine. Topped with a ball burrata and a pinch of red pepper.

Char-grilled octopus with smoky chili-lime marinade, in warm corn tortillas. Topped with avocado crema, pickled red onion, fresh cilantro, and a squeeze of lime for a bold, coastal bite with a touch of heat.