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:


Sunchoke & Primordia mushroom soup, toasted pepitas, rutabaga   14.00

House salmon bacon, rösti potatoes, capers, cornichons, horseradish crema   14.00

Patagonian bay scallops “mac & cheese”, herb crumb, crispy shallots   17.00

Grilled octopus, roasted carrots, squid ink emulsion, curry vinaigrette, spiced walnuts   17.00

English pea & bacon arancini, basil aioli, broccoli slaw   14.00

Cast iron seared foie gras, pickled mustard seed, corn bread, goose berries    23.00


Spring mix salad, fried malanga, mung beans

Choice of (orange red pepper, balsamic roasted garlic, African basil vinaigrette)


Grilled swordfish, butternut squash risotto, onion marmalade, toasted pumpkin seeds    34.00

Pan seared sea scallops, gnudi, Italian sausage, arugula, pesto aioli    39.00

Shrimp & grits, aged Beemster Gouda grits, etouffee, pickled shallots   34.00

Grilled veal chop, potato croquette, celery root slaw, roasted pepper jam    49.00

NY strip steak, Primordia mushrooms, roasted garlic chantilly potatoes, crispy shallots   44.00

Herb crusted lamb rack, toasted barley pilaf, mint jus, haricots verte   49.00

Duck breast, confit leg, fingerling potato, ground cherry gastrique, upland cress    35.00

Chicken breast, shiitake agnolotti, rutabaga, salsify, herb crumb    31.00

Pork tenderloin, dill spaetzle, braised red cabbage, pickled mustard seed    32.00


Crème brûlée, fresh berries   10.00

Chai spice scones, candied bacon crumble, maple ice cream   10.00

Chocolate oil cake, chocolate ricotta icing, coffee sauce    10.00

Pumpkin chocolate chip almond cookie, vanilla ice cream, chocolate sauce   10.00

Dulce de leche pot au creme, caramel popcorn, coco nibs   10.00

Updated October 20, 2021