Dinner Menu

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Spring Tasting Menu | 190 pp

Discover the season’s finest with a chef-crafted experience featuring peak spring ingredients.

Elevate your meal with an optional wine pairing for each course at 125 per person.

First Course

Carta Di Musica

venison tartare, whipped foie gras, celtuce, radishes, spring blooms

Second Course

White Asparagus

ossetra caviar sabayon, piquillo pepper, stone crab, hearth smoked almonds

Third Course

Ono Arrosticini

artichokes, wild ramp soubise, fava beans, chive blossoms

Fourth Course

Doppio Ravioli

herb ricotta, black truffle, saffron, heirloom carrot, morels

Fifth Course

Rosewood Wagyu Filet

gnocchi alla vodka, italian sausage, bone marrow, spring onion jus

Sixth Course

Chocolate Mousse

dark cherries, chocolate cookie crust, vanilla ice cream

House-Made Focaccia | 12

Whipped Ricotta

8

truffle, honey, black pepper, warm marinated olives

Dip in the Pot

8

fresh tomato sauce, roasted garlic, chili, basil

Prosciutto & Buffalo Mozzarella

18

prosciutto di Parma, buffalo mozzarella

To Share

Charred Spanish Octopus

24

crispy artichoke, field peas, fennel, Calabrian aioli, saffron

Wood Fired Meatballs

24

tomato crudo, basil, buffalo milk mozzarella

Calamari Fritto

26

tempura, espelette, herb aioli

Island Creek Oysters

24 48

cucumber mignonette, cocktail, horseradish, fire sauce

Texas Wagyu Carpaccio

32

arugula, charred lemon, black truffle, horseradish crema, warm brioche

Crudo

26

salmon, hamachi, tuna, marinated shallots, capers, parsley, lemon vinaigrette

Wood Oven Roasted Tiger Prawns

39

sea salt, salsa verde, cilantro, fennel pollen, calabrian chile jus

Ossetra Caviar Service 1oz

180

potato chips, Roman gnocchi, chive, egg, crème fraîche

Salads

Heirloom Panzanella

24

local marinated vegetables, fregola, lemon whipped feta, croutons

Burrata di Puglia

28

avocado, asparagus, basil vinaigrette, crispy brioche

Caesar

little gem, parmesan, soft boiled egg, warm olive oil croutons

Butcher's Reserve

Our finest selection of locally sourced, high-quality steaks and chops, slow-roasted over a wood fire and cooked with love and passion

Bistecca alla Fiorentina

40oz 190

charred in the coals

45 Day Dry Aged Tomahawk

34oz 210

Half-Rack Lamb

12oz 70

28 Day Dry Aged Ribeye

20oz 99

Japanese A5 Filet Kagoshima

5oz 180

Mountain River Venison

8oz 65

Rosewood Ranch Wagyu Striploin

10oz 120

Finishing Touches

Bearnaise

6

Wild Ramp Jus

6

Black Truffle Butter

8

Bone Marrow alla Grappa

18

Black Truffle

40

Entrées

Alaskan Halibut

48

smoked cauliflower, meyer lemon, Marcona almonds

King Salmon

42

spring peas, Calabrian chili, radishes, saffron

Wood Grilled Branzino

46

fennel confit, capers, espelette, basil

Filet Mignon

58

grilled spring vegetables, ramps, salsa verde

Wood Oven Chicken

32

charred lemon, castelvetrano olives, smoked drippings

Veal Chop Parmesan

58

pomodoro, mozzarella, basil

Accompaniments

Black Truffle Risotto

26

Madeira, chives

Charred Asparagus

16

pine nuts, oregano, lemon

Garlic Whipped Potatoes

14

Green Beans

16

dill yogurt, lemon, hazelnuts, crispy garlic

Wood Oven Roasted Oyster Mushrooms

18

porcini butter, parmesan aioli

House-Made Pastas

Herb Ricotta Anolini

24

lemon, parmesan, serrano, mint

Shrimp Scampi Ravioli

32

spinach, white wine, roasted garlic, calabrian oil

Shortrib Bolognese

32

casarecce pasta, hazelnut, ricotta, parsley

Momma’s Spicy Rigatoni alla Vodka

28

smooth as silk, crispy garlic, guanciale

Fire Roasted Lasagna Diane

46

bolognese, ricotta, cheese crust – it’s the best part

Whole Maine Lobster Spaghetti

72

chile de arbol, oloroso sherry, basil

Keep the Celebration Going