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:



Miso cauliflower soup, house bacon, toasted sesame seeds, chive    10.00

BBQ gulf shrimp, eggplant caponata, fried basil    14.00

Tempura Jumbo lump crab, Cajun remoulade, roasted beets    17.00

Grilled octopus salad, shishito peppers, creole sausage, lime aioli, crispy shallots   16.00

Salmon bacon, arugula, capers, pickled shallots, poached egg    14.00

Crispy panko duck tenders, poblano wing sauce, bleu cheese, pickled peppers   14.00


Spring mix salad, fried malanga, mung beans

Choice of (honey whole grain mustard, Danish bleu cheese, blueberry pickled shallot)


Blackened swordfish, stone ground grits, apple & roasted poblano relish    30.00

Seared sea scallops, fregola sarda, butternut squash, arugula pesto, Parma ham    36.00

Grilled filet mignon, Chantilly potatoes, green peppercorn glace, local mushrooms   49.00

Grilled lamb rack, pave potato, trumpet mushrooms, black garlic lamb glace   45.00

Duck breast, grain & mushroom pilaf, vegetable spring roll, blueberry orange gastrique    34.00

Weyerbacher ale braised veal cheeks, bacon & chive risotto, tempura mushrooms   34.00

Updated September 18, 2020