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
Primordia mushrooms, French lentil & house bacon soup 11.00
Panko fried lump crab cake, prosciutto salad, beet root tartar sauce 15.00
Burrata, onion marmalade, toasted brioche, baby artichokes, pea tendrils 15.00
Curried octopus, yellow curry, peas, potato, crispy shallots, cilantro 17.00
Shells & cheese, Wisconsin aged cranberry cheddar, bacon, scallion, mushroom 13.00
Salad
Spring mix salad, fried malanga, mung beans
Choice of (miso lime, creamy Italian, carrot vinaigrette)
Entrée
*Chilean sea bass, trumpet mushrooms, English peas, squid ink emulsion 39.00
*Seared sea scallops, fennel risotto, marinated mozzarella & salami salad 36.00
*Butter poached Maine lobster tails, gnudi, saffron shellfish sauce, baby artichoke 49.00
*Filet mignon, pave potato, Joan of Arc brie, bacon jam 49.00
*Grilled boneless lamb rack, house made orzo, dill pesto, goat cheese tapenade, mint jus 49.00
*Duck breast, hazelnut mole, roasted cauliflower, green onion, salsa verde 34.00
*Veal skirt steak, French lentil pilaf, shaved asparagus, arugula, tomato-cumin vinaigrette 38.00
*Pork tenderloin, white bean ragout, bacon, sunchoke puree, truffle rosemary jus 31.00
*Free range chicken breast, Cajun spice, goat cheese grits, fennel slaw, pickled shallots 30.00
Dessert
Crème brûlée, fresh berries 10.00
Banana coconut bread, vanilla ice cream, chocolate sauce 10.00
Warm chocolate scone, coffee ice cream, caramel sauce 10.00
Dulce de Leche, cinnamon chantilly cream, chocolate shavings 10.00
Almond cake balls, strawberries, chantilly cream 10.00