Dinner Menu

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Fall 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

Scallop Crudo

prosecco, Santa Barbara uni, crisp pear, basil, ossetra caviar

Second Course

Poached Maine Lobster

sweet potato, whipped foie gras, walnut, frisee, parsnip

Third Course

Doppio Ravioli

ricotta, mascarpone, black truffle, crispy sunchoke, egg yolk jam

Fourth Course

Roasted Duck Confit

brown butter apple, mozzarella espuma, radicchio, pomegranate pistou

Fifth Course

Rosewood Wagyu Filet

polenta croquette, robiola, pepita pesto, Madeira jus, pumpkin gnocchi, kale

Sixth Course

Torta Di Mele

warm apple cake, almond, vanilla gelato

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

field peas, nduja, tomato & raisin agrodulce, rosemary

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

26

arugula, roasted pear, villa manodori, brown butter hazelnuts

Caesar

18

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

Roasted Lamb Shank

24oz 80

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

Dover Sole

52

smoked spinach, bagnet verde, toasted pine nut

Roasted Scallops

48

sunchoke, braised radicchio, pancetta, brown butter

Wood Grilled Branzino

46

fennel confit, capers, espelette, basil

Filet Mignon

58

black garlic, maitake, pearl onion, Madeira jus

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

Charred Broccolini

18

sofrito, pomegranate, squash, spiced walnut

Wood Oven Roasted Oyster Mushrooms

18

porcini butter, parmesan aioli

House-Made Pastas

Squash Cappelletti

24

herb ricotta, sage, candied guajillo

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