Menu
We prepare made-to-order sauces and seasonings and use only the freshest and finest ingredients to create inspired takes on French, African, Asian, Mediterranean and Southwestern cuisines. All breads, stocks and desserts are made in-house daily.
Though our menu changes almost every day, the following is a sample for the current season:
Appetizers
Coriander sausage & corn chowder 10.00
Mushroom arancini, black garlic tomato sauce, charred green onion 13.00
Escargots, gnocchi, roasted tomato, tarragon, celeriac puree 16.00
Grilled octopus salad, confit fingerling potato, coriander sausage, capers, lemon, chive 17.00
Lump crab cake, vegetable remoulade, pickled shallots 16.00
Duck pastrami, pickled vegetables, red beet gel 18.00
Salad
Spring mix salad, fried malanga, mung beans
Choice of (lemon herb, red beet vinaigrette, blue cheese)
Entrée
Chilean seabass, house bacon & mushroom risotto, Brussel sprouts, pepitas 39.00
Seared sea scallops, fingerling potato, tomato fennel ragout, prosciutto 36.00
Filet mignons, Danish bleu cheese, chantilly potatoes, smoked onion glace 49.00
Spice rubbed Berkshire pork rib rack chop, potato croquette, tomato chutney 35.00
Grilled lamb rack, French lentils, celery root, yam, sage lamb jus 46.00
Panned duck breast, fregola sarda, roasted carrot emulsion, peas, trumpet mushrooms 34.00
Free range chicken breast, gulf shrimp, butternut squash, gnocchi, caramelized onion 33.00