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
Butternut squash soup, white beans, barley, house bacon, roasted fennel 10.00
Foie gras pate, pear apricot agrodulce, capers, pickled shallot 15.00
Salmon bacon, house made orzo, aged provolone sauce, basil, crispy shallots 14.00
Grilled octopus, red curry, fingerling potato, Thai basil, green onion 17.00
Duck pastrami, house made garlic herb pickles, rye crumbles, beet root 17.00
Salad
Spring mix salad, fried malanga, mung beans
Choice of (red beet dill, creamy blue cheese, smoked onion)
Entrée
Alaskan black cod, confit fingerling potatoes, green onion, oyster mushrooms, chimichurri 35.00
Seared sea scallops, butternut barley risotto, pumpkin seeds, dill, Brussels sprouts 36.00
Horseradish crusted petite filet mignons & jumbo lump crab, red wine glace de veau 49.00
Pistachio crusted lamb rack, pave potato, caramelized onion emulsion 46.00
Duck breast, braised red cabbage, forbidden black rice, mustard seed, celeriac puree 34.00
Gulf shrimp and duck sausage cassoulet, cannellini beans, trumpet mushrooms, fingerlings 34.00
Free range chicken breast, potato croquette, roasted mushrooms, bacon, creamed spinach 30.00
Dessert
Crème brûlée, fresh berries 10.00
Peanut butter chocolate lava cake, chantilly cream 10.00
Spiced poached pears, sesame granola, vanilla ice cream 10.00
Cheese cake filled mini puff pastry, mixed berry compote 10.00
Chocolate pudding trifle, tart cherries 10.00