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

Roasted beet soup, coriander sausage, yogurt 

Grilled shrimp, pickled fennel, radish salad, lemon dressing, pepper jam  

Foie gras, medjool date pierogies, green apple textures   

Braised pork cheeks, hakurei turnips, truffled celery root puree    

Char grilled octopus, braised kale, pickled watermelon radish, red pepper coulis    

Grilled flatbread, speck, manchego, butternut squash, black mission fig    

Veal sweetbreads, Brussel sprouts, fried capers, brown butter aioli   

Chicken & wild mushroom pastilla, shaved asparagus, pickled shallots, parsley dressing   

 

 

   Entrée

Rockfish fillet, forbidden black rice, orange salad, spicy hoisin sauce  

Sauté Maine lobster tail & shrimp, fettuccini, butternut squash sauce, fennel frond pesto   

Pan seared sea scallops, sage scented spaghetti squash, roasted fennel, tomato concasse    

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

Bison strip steak, salsify, red onion jam, rösti potato, red wine reduction  

Rack of lamb, soft polenta, French lentil relish, natural jus 

Five spice duck breast, fingerling potatoes, caramelized Asian pears, aged sherry gastrique   

Pork tenderloin, risotto, natural jus, pomegranate gremolata       

Smoked Cornish hen, red Bulgar pilaf, braised green beans   

Updated February 03, 2017