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

 

Updated July 30, 2020