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

Lobster & asparagus bisque   

Tempura shrimp, green papaya slaw  

Foie gras, brioche, caramelized green apple, sherry gastrique   

Chipped tenderloin & aged cheddar empanada, chorizo sausage, chipotle sauce 

Smoked salmon bacon, baby sweet peas, rustico pasta, chive crème  

Char grilled octopus, fingerling potato, toasted almonds 

Jumbo lump crab, kale, rye crisps, truffled scented pecorino dressing   

Crispy duck tenderloins, citrus cucumber salad, blistered grapes, pepitas, avocado puree   

Entrée

Halibut, shaved fennel & pea shoot salad, hedgehog mushrooms, charred green onion sauce 

Maine lobster tails, wild mushrooms, bucatini, light alfredo   

Pan seared sea scallops, ricotta gnocchi, butter braised leeks, black garlic emulsion  

Filet mignon, pave potato, white royal trumpet mushrooms, hazelnut romesco   

Lamb rack, braised lentils, smoked balsamic pearl onions, truffle scented celery root puree 

Grilled veal strip steak, roasted red pepper, speck, black trumpet mushrooms  

Five spice duck breast, smashed yams, dried blueberry compote, sauce gastrique 

Free range chicken, quinoa, roasted tomato, basil chermoula, pine nuts   

Pork tenderloin, toasted barley & butternut squash, caramelized onion sauce 

 Updated March 04, 2018