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

Leek & hedgehog mushroom soup   

Grilled shrimp & crab salad, citrus tarragon, brown butter aioli, radish   

Foie gras, medjool date pierogies, green apple textures   

Pork cheeks, braised kale, tempura goat curds, turnip & carrot salad    

Char grilled octopus, crispy fingerling potatoes, tomatillos 

Pecan crusted duck tenderloins, pea tendrils, rum dressing  

Shaved beef tenderloin & cheddar empanada, chorizo sausage, pickled cucumber  

  

   Entrée

Jerk marinated Barramundi fillet, Bhutanese red rice, green papaya slaw   

Sauté Maine lobster tail, fettuccini, saffron allium veloute, fennel frond pesto   

Pan seared sea scallops, basil ricotta gnudi, roasted red beet sauce   

Filet mignon, roasted parsnips & Brussel sprouts, smoked onion puree   

Bison strip steak, celery root butter, red onion jam, rösti potato, red wine reduction   

Rack of lamb, yam puree, chick pea stew, natural jus 

Five spice duck breast, fingerling potatoes, poached Asian pears, orange fig gastrique   

Chicken breast, braised okra & Yukon potato, white royal trumpet mushrooms      

Country style pork rib rack chop, rice & beans, pork jus    

Updated March 02, 2017