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
Goulash soup, beef tenderloin, sour cream dill 10.00
Seared foie gras, pear butter, pear mostarda, pickled mustard seed 21.00
Aged cheddar rellenos, poached lobster & pea tendril salad, black garlic roasted pepper jam 19.00
Grilled octopus, butternut hummus, tempura maitake, gochujang BBQ, kimchi 17.00
Salmon pastrami, grilled rye, red beet horseradish, dill, house pickles 14.00
Salad
Spring mix salad, fried malanga, mung beans
Choice of (pickled ginger miso, lemon dill, raspberry Dijon)
Entrée
Mahi-Mahi, confit fingerling potato, cannellini beans, butternut squash, sausage 31.00
Seared sea scallops, crab spinach filo, black garlic Pomodoro sauce, trumpet mushrooms 38.00
Filet mignon, Primordia mushrooms, shallots, Danish bleu, glace de veau 49.00
Grilled lamb rack, chantilly potatoes, salsify, currant grain mustard sauce 46.00
Duck breast, aged cheddar grits, house bacon, roasted carrots, pickled cabbage 34.00
Free range chicken breast, herb gnudi, roasted mushrooms, dill, crispy parsnips 30.00
Osso bucco, braised leek risotto, pistachio gremolata, crispy shallots 41.00
Dessert
Crème brûlée, fresh berries 10.00
Salted Nutella brownie, candied hazelnuts, vanilla ice cream 10.00
Vanilla panna cotta, lemon sauce, blueberry compote 10.00
Olive oil cake trifle, marshmallow fluff, pistachio crumb 10.00