Saint Michael's Alley Menu

Romaine, caesar dressing, grated parmesan, garlic herb croutons

Sauteed lobster, mango pico de gallo, cilantro, and chipotle aioli in soft corn tortillas.

Hand-cut beef tartare mixed with chives, lemon zest, and horseradish, served atop toasted caraway rye with tonnato sauce. Garnished with Belgian endive, parsley, and pickled turnips.

Steamed buns filled with savory pork or mixed vegetables, known as baozi.

A pot pie typically includes a savory mixture of meat and vegetables encased in a flaky puff pastry.

Braised short ribs: Typically served with creamy potato puree, green beans, and a rich demi-glace.

Slow-cooked duck with white beans, smoked sausage, pork belly, bacon lardons, tomato, garlic, onion, and parsley.

Pan-seared sea bass, typically accompanied by a light, aromatic herb sauce and a selection of seasonal vegetables.

Handmade vegetable agnolotti filled with a medley of seasonal vegetables, typically accompanied by a light herb sauce.

A medley of shrimp, scallops, and clams sautéed in a garlic butter and white wine sauce, tossed with linguine in a creamy alfredo sauce.

Pasta pockets typically filled with chicken, pork, and veal, garnished with Parmigiano-Reggiano.

Crème anglaise