First Course

Grilled Pesto Octopus & Summer Orzo
Tender grilled octopus finished with vibrant basil pesto, served alongside a lightly spicy orzo salad with roasted sweet corn, crisp sugar snap peas, and fresh seasonal flavors that celebrate summer.
 

Second Course

Guinea Fowl Milanese
A beautifully crisp, golden-fried guinea fowl cutlet served over creamy stone-ground grits with roasted Brussels sprouts, sweet potato, and finished with fragrant herb oil for a rustic yet elegant presentation.
 

Third Course

Calabrian Market Fish
Fresh market fish seasoned with bold Calabrian spices and paired with house-made Calabrian tomato sauce, heirloom cherry tomatoes, fresh herbs, delicate fresh linguine, and toasted pangrattato for the perfect balance of heat, brightness, and texture.
 

Fourth Course

Roasted Bison
Perfectly roasted bison served with silky caramelized onion and smoked Gruyère pommes purée, roasted broccolini, spiced carrots, and finished with a rich red wine bacon reduction that brings every element together.
 

Fifth Course

S'Mores Reimagined
A sophisticated take on the campfire classic featuring homemade marshmallow ice cream, graham cracker cake, silky chocolate ganache, house-made whipped cream, and crunchy graham cracker crumble for a nostalgic finish with an elegant twist.