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

Jerusalem artichoke soup, char grille green onion crème fraiche   

Duck confit, pumpkin gnudi, pomegranate  

Crab cake, vegetable rémoulade, cucumber salad 

Foie gras, brioche, caramelized apple, dehydrated bacon, pickled shallots 

Escargot, mushroom fricassee, spinach strudel   

Char grilled octopus, fingerling potato, toasted almonds   

Sauteed calamari, Italian sausage, tomato, mozzarella curd, hazelnut basil pesto 

African spiced beef tenderloin, steamed bun, pea shoots, pear   

 

Entrée

Australian barramundi, forbidden black rice, watermelon radish, African basil vinaigrette  

Maine lobster tails, papparadelle, sauce fra diavolo  

Pan seared sea scallops, fried polenta, local mushrooms, creamed spinach   

Filet mignon, Jumbo lump crab, verde rice, donku mushrooms, Asian glace de viande 

Rack of lamb, potato croquette, balsamic pearl onions. truffle scented celery root puree 

Breaded veal tenderloin medallions, roasted red pepper & artichokes salad  

Five spice duck breast, smashed yams, dried blueberry compote, sauce gastrique 

Free range chicken, couscous, white asparagus, prosciutto, tomato, pine nuts   

Pork tenderloin, aged cheddar pierogi, caramelized onion sauce  

 Updated December 12, 2017