Lupo

blue cheese stuffed, pumpkin seeds, pistachios, and saffron gastrique

whole burrata with local honey, extra virgin olive oil, anise sea salt, and fennel pollen, served with crostini

house made Pagnotta bread with butter, sea salt, and jam

marinated in roasted garlic and spices

spicy tuna with avocado and cucumber over sushi rice, topped with furikake and cilantro, served with nori & rice chips

house made lattice cut potato chips with Osietra caviar, crème fraîche, and chives

served with crispy tostadas

fried artichoke hearts with lemon zest and Parmigiano-Reggiano

consommé, beef short rib, queso Oaxaca, corn tortillas

Chef’s selection of cured meats, cheeses, and accompaniments, with pagnotta crostini

Vietnamise sauce Nước chấm, fish sauce, gochujang aioli, and Marcona almonds

hummus, garlic yogurt, tomato, cucumber, charred green onion, and mint, served with garlic Naan bread

served with a creamy sumac dressing, and green onion

compressed melon with micro greens, cucumber, watermelon radish, and pickled fresno peppers, tossed in a sweet onion dressing, topped with crushed Marcona almonds

pickled blueberry, toasted quinoa, Marcona almonds, cucumber, avocado, tossed in a honey vinaigrette

lemon Caesar dressing, parmigiano reggiano, and toasted breadcrumbs

prime ribeye seared medium rare, served with truffle carpaccio butter, crispy potatoes, maitake mushrooms, and broccolini

cheddar, tomato jam aioli, sautéed onions, arugula, on a Ciabatta bun and with fingerlings

slow braised bone in pork shank, flash fried, and glazed in a sticky Hoisin sauce, served with an Asian cabbage slaw, creamy peanut dressing, lettuce cups, spicy aioli, and citrus soy sauce

black wild rice, sweet potatoes, onion, red pepper, and peas in a coconut curry sauce, topped with cilantro

deboned and slow roasted, served with herb jus, creamy polenta, green beans, and preserved lemon

confit green beans, tomato, soft egg, fresh herbs, potato purée, anchovy, and oil cured black olive

fresh lobster Connecticut Style with clarified butter on a split top brioche bun, served with Old Bay seasoned potato chips

three tacos made with blackened Lake Erie walleye, a cabbage pico de gallo, and chipotle crema

curry yogurt marinated lamb chops served over a sweet corn curry with yellow squash, garlic scapes, cilantro, and buttered jasmine rice

dark chocolate ganache over a banana cake, topped with caramel sauce, banana, bittersweet chocolate crumble, and whipped cream

house-made whipped frosting sandwiched between two oatmeal cookies

baked meringue filled with lemon curd and fresh berries, with a berry coulis, whipped cream and mint GLUTEN FREE

served with vegetable of the day