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
Chilled asparagus soup, heirloom tomato salad 10.00
BBQ gulf shrimp, green papaya salad, mango, peanut sauce, scallions 14.00
House-made mozzarella, prosciutto, cherry tomato, peach thyme, grilled baguette 15.00
Grilled octopus salad, heirloom tomato, fennel, eggplant puree 16.00
Baked lump crab cake, red cabbage slaw 15.00
Sweet corn risotto, primordia mushrooms, parsley pesto 13.00
Salad
Spring mix salad, fried malanga, mung beans
Choice of (lemon ginger, kalamata olive, creamy scallion dill)
Entrée
Panned Royal Tide salmon, gemelli, sausage, ginger soy crème 31.00
Seared sea scallops, confit fingerlings, bacon jam, barbequed aubergine, pea tendrils 36.00
Grilled filet mignon, pave potato, stilton blue cheese, dukkah spiced carrots, crispy shallots 49.00
Grilled lamb rack, pistachio crust, chantilly potato, mint jus, trumpet mushrooms 45.00
Duck breast, confit leg & cannellini ragout, snow peas, onion marmalade 34.00
*Berkshire pork rib chop, berry black garlic BBQ, corn salsa, celery root hash 34.00
All entrees served with Chef’s choice of vegetables and starch