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

Gulf shrimp chowder, house bacon, escargot, tarragon

Bacon & eggs, lamb bacon, sous vide egg, tomato horseradish compote, mushroom soil

 Grilled Caesar, confit duck, pickled vegetables, crouton, grana padano

Lump crab cake, sauce rémoulade

Foie gras torchon, compressed green apple, black mission fig jam

Prime rib meat loaf, caramelized onion puree, pan gravy

Tempura lobster tail, charred broccoli salad, pea tendrils, miso aioli

Entrée

Royal Tides salmon, herb spaetzle, pickled mustard seed, celery root puree

Seared sea scallops, papparadelle, local mushroom cream, roasted fennel, grana padano

Twin petite filet mignons, Stilton bleu cheese, crispy shallot, sweet onion puree

Lamb rack, black garlic jus, pickled red beets Chantilly potato

Herbed panko crusted veal medallions, crispy prosciutto, manchego, capers

Pan seared duck breast, confit leg, balsamic fig jam, fingerling potatoes

Free range chicken breast, potato bacon hash, trumpet mushrooms, Marsala glace

Pork tenderloin, apple agro dulce, legume & grain pilaf, pearl onions

 Updated November 21, 2019