-BEGINNINGS-

RED PEPPER BRUSCHETTA

FRESH RICOTTA | ROASTED RED PEPPER |CHIVE OIL
10
CRAB CAKES
LUMP CRAB| GRAIN MUSTARD REMOULADE | WATERCRESS
11
SHRIMP
PONZU BEURRE BLANC | PANCETTA |ENGLISH PEAS| BRIOCHE
12
CHEESE PLATE FLIGHT
ENGLISH | FRENCH | AMERICAN
12
SUMMER SQUASH BISQUE CHARRED TOMATO “GAZPACHO”
ZUCCHINI CRISPS| CHIVE OIL CILANTRO CREAM | MICRO HERBS
6 6
-GREENS-
CHAZ HOUSE SALAD
MESCULIN GREENS | CITRUS |BOURSIN CHEESE CROUTON |WHITE BALSAMIC
6
HEARTS OF ROMAINE
GRILLED HEARTS OF ROMAINE| PECORINO CHEESE | FOCACCIA
7
SUMMER SALAD
BUTTER LETTUCE | STRAWBERRIES | GOAT CHEESE | CANDIED PECANS
7
-ACCOMPANIMENTS-
“MAC AND CHEESE”
FARFALLE | CHEDDAR | FONTINA| BOURSIN
6
POTATO PAVE
HORSERADISH | EMMENTAL | SWISS
6
BLACK TRUFFLE FRITES
BLACK TRUFFLES | PARMESAN | CHIVES
7
ROASTED ASPARAGUS
BÉARNAISE | TOASTED ALMONDS
7
SAUTÉED BELGIAN SPROUTS
ROASTED SHALLOTS | PANCETTA | CRANBERRIES
6
 -MAINS-

KANSAS CITY STRIP

BLACK TRUFFLE FRITES | VEAL MOUSSELINE
38

FILET OF BEEF
MASHED POTATOES | GREEN BEANS | DEMI GLACE
34
ADD
OSCAR LUMP CRAB MEAT | BÉARNAISE
39

RACK OF LAMB
ENGLISH PEAS | FAVA BEANS | POTATO BATONS
34

BISON RIBEYE
POTATO PAVE | BLEU CHEESE “CLOUD” | CARROTS
32

BERKSHIRE PORK CHOP

WILD MUSHROOMS | ROASTED RED PEPPER |ARTICHOKE| FONTINA POLENTA
26

FREE RANGE CHICKEN

VEGETABLE SUCCOTASH |POTATO PURÉE | PAN JUS
23

GNOCCHI
ZUCCHINI | SUN DRIED TOMATO | GREEN BEANS | BROWN BUTTER | MELTED LEEKS
21

GRILLED SEA BASS

GREEN BEANS | CHICKPEAS | PLUM TOMATOES| CHIVE NAGE
29

ATLANTIC SALMON
BELGIAN SPROUTS | TOASTED ALMONDS | DRIED CRANBERRIES |TARRAGON
24

DIVER SCALLOPS
KALAMATA MASHED POTATOES| BASIL | PANCETTA VERMOUTH CREAM
28

ADD $3 FOR SERVED SPLIT ORDERS.

All menu items contain or may contain raw or undercooked ingredients.

Regarding the safety of these items, written information is available upon request.
A 22% gratuity will be added to parties of 6 or more.