chef's seasonal preparation of pasture-raised pork - MP

chef's cut and preparation of piedmontese Nebraska grass-finished beef - MP

creamy basil pesto, capers, heirloom tomato, asparagus, pine nuts, pecorino

butter poached fresh lobster, fennel slaw, lemon, brioche roll, lobster au jus for dipping - MP

sushi grade ahi #1, toasted pine nuts, sesame oil, spicy pickled pear, roasted garlic egg yolk, mint, toast points