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
Miso cauliflower soup, house bacon, toasted sesame seeds, chive 10.00
BBQ gulf shrimp, eggplant caponata, fried basil 14.00
Tempura Jumbo lump crab, Cajun remoulade, roasted beets 17.00
Grilled octopus salad, shishito peppers, creole sausage, lime aioli, crispy shallots 16.00
Salmon bacon, arugula, capers, pickled shallots, poached egg 14.00
Crispy panko duck tenders, poblano wing sauce, bleu cheese, pickled peppers 14.00
Salad
Spring mix salad, fried malanga, mung beans
Choice of (honey whole grain mustard, Danish bleu cheese, blueberry pickled shallot)
Entrée
Blackened swordfish, stone ground grits, apple & roasted poblano relish 30.00
Seared sea scallops, fregola sarda, butternut squash, arugula pesto, Parma ham 36.00
Grilled filet mignon, Chantilly potatoes, green peppercorn glace, local mushrooms 49.00
Grilled lamb rack, pave potato, trumpet mushrooms, black garlic lamb glace 45.00
Duck breast, grain & mushroom pilaf, vegetable spring roll, blueberry orange gastrique 34.00
Weyerbacher ale braised veal cheeks, bacon & chive risotto, tempura mushrooms 34.00