Zagat

Lamb sliders served on homemade Brazilian cheese bread with a chipotle cream sauce

With lime, ginger, celery juice, sweet corn and yuca strips

Served with crab, goat cheese and roasted julienne poblano peppers

With leek-ricotta mousse, green grape coulis and toasted pepitas

Apple cider braised kale with octopus cooked with a hint of mezcal

Sautéed Brussels sprouts with a mustard-avocado parmesan dressing

Served with shiitake mushrooms, dried blueberries, feta cheese and aged balsamic vinegar

Coated with aji aioli and finished with crispy parmesan

Hand made arepas layered with habanero-avocado sauce and flash fried mushrooms

Classic Bolognese sauce mixed with poblano peppers

Pan-seared and filled with pistachio coconut cream served with pickled baby fennel

Our butcher, Pino’s Newport steak with rice, mushrooms, farofa, and greens

With ‘Classico’ sauce, yucca puree, and roasted broccoli

Braised Berkshire pork shoulder served with mashed potatoes, shiitake mushrooms, and greens

Three-day brined organic pastured chicken served with tamarind green beans and cashews

Fried and served with red rice, lentil and date pilaf, pea puree and sautéed green onions

With a saffron sauce and spaghetti squash risotto

With roasted market vegetables and a sherry-smoked paprika vinaigrette

A chocolate cake with saffron cream and pepitas 11

warm coconut macaroon-like cake topped with grated Parmesan cheese. About the seven pounds… ask about Mac’s story

Classic dessert fritter with clove and nutmeg infused rich chocolate milk