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

Potato soup, lamb bacon, chive, English peas   13.00

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

Veal short rib, sunchoke puree, baby artichoke, crispy sunchokes   17.00

Octopus salad, orzo, roasted red pepper, capers, pesto vinaigrette, squid ink aioli   17.00

Duck kielbasa, smoked onion emulsion, house pickles, mustard seed    14.00

Salad

Spring mix salad, fried malanga, mung beans

Choice of (Asian dressing, tomato cumin, pickled onion)

Entrée

Chilean sea bass, roasted mushrooms, cannellini beans, fennel, artichoke    39.00

Seared sea scallops, stone ground grits, sauce etouffee, pickled okra    36.00

Grilled petite filet mignons & Gulf shrimp, Primordia mushrooms, crispy onions    49.00

Lamb rack, English peas, dandelion greens, lamb bacon   49.00

Duck breast, confit fingerling potatoes, gooseberry relish, ginger gastrique    34.00

Pork tenderloin, French lentils, bacon, sunchoke puree, truffle rosemary jus    31.00

Free range chicken breast, mushroom risotto, shaved asparagus, mozzarella   30.00

Dessert

Crème brûlée, fresh berries    10.00

Spiced pear tartlet, frangipane, chantilly cream    10.00

Hawaiian carrot cake, cream cheese frosting    10.00

Ultimate chocolate cheese cake   10.00

Updated April 15, 2021