Chef's Menu

Elevated Tacos

Redefine taco night with warm, hand pressed tortillas filled with blackened chicken, a white pepper gouda, hot honey corn, lime marinated tomato and pickled red onion. Dressed in an ancho chili cream and served alongside cilantro lime rice, frijoles refritos and fried tortilla chips. Completed by a cinnamon chocolate ice cream.

Signature Relish: Jalapeño, Mint, Honey and Lavash

Macarrones a la Riojana

A pasta dish from Spain’s La Rioja region, Macarrones a la Riojana features hearty chorizo, fragrant garlic, and a handmade cavatelli pasta, tossed in a sofrito and topped with Manchego cheese. Paired alongside a brandy and lemon soaked saganaki.

Signature Relish: Apple Celery Cucumber Dill

Pasta all'Amatriciana

This is a mildly spicy pepper, bacon and tomato sauce from Amatrice, Italy, where locals strictly adhere to the official list of ingredients as declared by the mayor. In tradition, this sauce is served with fresh bucatini pasta. This dish comes straight from the annual pasta festival in Lazio to your table.

Signature Relish: Grilled Peach Honey Ricotta

Curry Chicken

If you are looking for something a bit different, but not over the top, you may be interested to find the pan seared chicken breast, finished in a coconut curry and shaved almonds with celery root and roasted garlic puree alongside roasted honey carrots.

Signature Relish: Cucumber Lime Mint

The Kitchen Table Series (January)- For Home Chefs

Crispy Chicken with Parmesan Polenta Lemon Herb Pan Sauce Golden, crisp chicken served over creamy Parmesan polenta with a bright, simple pan sauce. Comforting, elegant, and perfect for winter. INGREDIENTS (Serves 2–3) • Chicken o 2 boneless, skinless chicken breasts o Salt & black pepper o ½ cup panko breadcrumbs o ¼ cup grated Parmesan o 1 egg o Olive oil • Parmesan Polenta o 1 cup polenta (coarse cornmeal) o 4 cups water or chicken stock o 2 tbsp butter o ½ cup grated Parmesan o Salt, to taste • Lemon Herb Sauce o 1 tbsp butter o 1 small shallot, minced o ½ cup chicken stock o Zest & juice of ½ lemon o 1 tbsp chopped parsley or thyme INSTRUCTIONS • Bread the Chicken • Season chicken with salt and pepper. • Dip into beaten egg, then coat with panko and Parmesan. • Cook the Chicken • Pan-fry in olive oil over medium heat, 4–5 minutes per side, until golden and cooked through. Set aside. • Make the Polenta • Bring liquid to a boil. Whisk in polenta and cook on low, stirring often, 20–25 minutes. • Finish with butter, Parmesan, and salt. • Prepare the Sauce • In the same pan, melt butter. • Sauté shallot 1 minute. Add stock, lemon zest, and juice. Simmer 2–3 minutes. Stir in herbs. • Serve • Spoon polenta onto plates. Top with sliced chicken and spoon over sauce. Serving Tip: • Excellent with a classic house green salad or roasted winter vegetables.