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

Primordia mushrooms, French lentil & house bacon soup   11.00

Panko fried lump crab cake, prosciutto salad, beet root tartar sauce   15.00

Burrata, onion marmalade, toasted brioche, baby artichokes, pea tendrils   15.00

Curried octopus, yellow curry, peas, potato, crispy shallots, cilantro   17.00

Shells & cheese, Wisconsin aged cranberry cheddar, bacon, scallion, mushroom    13.00

Salad

Spring mix salad, fried malanga, mung beans

Choice of (miso lime, creamy Italian, carrot vinaigrette)

Entrée

*Chilean sea bass, trumpet mushrooms, English peas, squid ink emulsion    39.00

*Seared sea scallops, fennel risotto, marinated mozzarella & salami salad  36.00

*Butter poached Maine lobster tails, gnudi, saffron shellfish sauce, baby artichoke   49.00

*Filet mignon, pave potato, Joan of Arc brie, bacon jam    49.00

*Grilled boneless lamb rack, house made orzo, dill pesto, goat cheese tapenade, mint jus   49.00

*Duck breast, hazelnut mole, roasted cauliflower, green onion, salsa verde  34.00

*Veal skirt steak, French lentil pilaf, shaved asparagus, arugula, tomato-cumin vinaigrette   38.00

*Pork tenderloin, white bean ragout, bacon, sunchoke puree, truffle rosemary jus    31.00

*Free range chicken breast, Cajun spice, goat cheese grits, fennel slaw, pickled shallots   30.00

Dessert

Crème brûlée, fresh berries    10.00

Banana coconut bread, vanilla ice cream, chocolate sauce    10.00

Warm chocolate scone, coffee ice cream, caramel sauce     10.00

Dulce de Leche, cinnamon chantilly cream, chocolate shavings   10.00

Almond cake balls, strawberries, chantilly cream    10.00

Updated May 15, 2021