Vibrato Grill Jazz Menu

(V) king oyster trumpet mushrooms, pomegranate, jalapeño, onion, avocado, red bell pepper, grapefruit, lime, cilantro

(ls) thai chili honey, old bay aioli, apple dill slaw

(l) avocado crema, mango coulis, tobiko, sriracha aioli, wonton

(ls) Served with apple cabbage slaw

(gfl) caramelized raisins, curry crème fraîche, mint, pomegranate

(l) buttermilk, lemon zest, caper remoulade

(gfs) signature cocktail sauce

(I) grilled pickled onions, dijon aioli, tomato confit, taleggio cheese

(l) onions, tricolor peppers, sriracha aioli, soy glaze, chili and chive oil

(gfs) 6 or 12 seasonal oysters, mignonette

(v) french baguette, tomato, garlic, basil, evoo, balsamic essence

(gfl) roasted baby beets, chèvre, citrus supremes, pistachio vinaigrette

(gfl) blue cheese, bacon, egg, red onion, chives, tomato, poppyseed dressing

(gfl) burrata, heirloom tomatoes, avocado, pesto, balsamic essence

(gfv) belgian endive, pink lady apple, candied walnuts, raspberry vinaigrette

8oz center cut filet mignon, pomme purée, carrots, asparagus, demi

14oz. gold grade, charred broccolini, pomme purée, demi

(gfl) 14oz. black grade, roasted peewee potatoes, asparagus, demi

(gfls) sunchoke puree, pea coulis, pickled onions and mustard seeds, citrus supremes

(nl) israeli couscous, onions, mint, parsley, feta, harissa tahini, toasted almonds

(l) over housemade tagliatelle, marinara, mozzarella, fontina, micro basil

(gfl) jasmine rice, mango, pineapple, chive, cilantro, mint, thai coconut miso

(gfl) quinoa, summer peas, fava beans, cherry tomatoes, beurre blanc

(gfls) mashed purple fingerlings, charred broccolini, bearnaise sauce

(v) housemade beet pasta, king oyster mushrooms, pesto, toasted pine nuts

(v) baby spinach, chickpeas, tomato, onion, turkish apricots, toasted almonds, israeli couscous, fresh mint

(l) herbed butter, tapenade

(vgf) garlic, olive oil, lemon zest

(lgf) crème fraîche, chives, bacon, cheddar

(l) smoked mozzarella, taleggio, bread crumbs

(l) creamy potato puree

(l) brown butter tarragon, lemon zest

(gf) candied bacon, balsamic glaze

(ln) valrhona chocolate mousse, hazelnut crémeux, vanilla ganache montée

(v) citrus marmalade, chocolate ganache, sea salt, chocolate sand

(ln) creamy cheesecake atop pistachio baklava, phyllo crisps, rosewater honey, toasted pistachio

(l) cream cheese ganache, orange creme anglaise, candied carrots

(lgf) vanilla and coffee ice cream, candied cocoa nibs, espresso