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

Sweet corn soup, crab cake 

Grilled shrimp, shaved fennel, grapefruit dressing  

 Foie gras, brioche, compressed beets, chocolate soil 

Char grilled octopus, heirloom tomatoes, spiced pepper yogurt 

Panko crusted duck tenderloins, carrot slaw, plums, black sesame dressing   

Flat bread pizza, chipped sirloin, garlic smear, shishito, goat cheese curds, burgundy onions   

Sauteed calamari, potato gnocchi, Italian sausage, tomato, mozzarella, pesto   

Chicken & aged cheddar relleno, avocado puree, pico de gallo   

 

 

   Entrée

 Jail Island salmon & shrimp, quinoa, cucumber, blackberry, pistachio  

Pan seared sea scallops, polenta cake, bacon & carrot sofrito, yellow tomato  

* Maine lobster tails, ricotta & parsley ravioli, lobster emulsion   

Grilled filet mignon, Chantilly potato, white trumpets mushrooms, rosemary glace de viande

Rack of lamb, curried chickpeas, jasmine rice, chermoula, walnut dukkah 

Braised veal cheeks, grana podano risotto, speck ham, roasted red peppers, micro celery   

* Duck breast, yam hash, stewed sweet corn, aged sherry gastrique   

* Free range chicken, toasted orzo pilaf, artichoke hearts, lemon caper sauce   

* Country style pork chop, forbidden black rice, grilled kale, mojo   

Updated September 09, 2017