House-made olive bread served with butter (v).

A chilled, velvety potato and leek soup blended with cream and a hint of onion, finished with chives (gf, v).

Inspired by the freshest market finds. This week’s preparation is vegetarian (gf, v).

Tender slow roasted beef tenderloin topped with classic maître d’hôtel butter—parsley, lemon, and shallot folded into rich butter—served alongside a seasonal green salad. (gf).

Marinated tofu steak, seared for a golden crust and topped with classic maître d’hôtel butter—herbed, lemony, and rich. Served with a fresh seasonal salad for a satisfying vegetarian main (gf, v).

A tangy, silky cheesecake with a bright lemon finish, set over a crisp, buttery crust and topped with a cloud of whipped cream. Light, luscious, and refreshing (v).