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

 

Updated January 17, 2021