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 avocado cucumber soup, colossal lump crab, grilled sweet corn 19.00
Cashew coconut duck tenderloins, miso honey mustard, pickled sweet peppers 14.00
General Tso’s veal sweetbreads, broccoli salad, sesame, pickled shallots 18.00
Tempura octopus, matcha mayo, asparagus, Primordia mushrooms 17.00
Foie gras pate, blackberry mustard, cornichon, grilled baguette 17.00
Salmon bacon tostada, chili, spiced cheese, compressed green apple, crunchy chickpeas 14.00
Salad
Spring mix salad, fried malanga, mung beans
Choice of (miso tahini, pickled onion, curried cucumber)
Entrée
Chilean sea bass, roasted mushroom farro, sweet corn & brioche panzanella 39.00
Sea scallops, house-made shells & cheese, caramelized leeks, herb crumb 39.00
Gulf shrimp, curry coconut sauce, cauliflower, fingerling potato, papaya relish 34.00
Panned softshell crabs, sweet corn, fingerling potato, baby artichokes, lemon caper sauce 39.00
Grilled filet mignon, pave potato, onion marmalade, trumpet mushrooms, crispy shallots 52.00
Grilled lamb rack chops, house made fregola, black garlic eggplant relish, mint jus 49.00
Pan roasted duck breast, kimchi fried rice, broccoli salad, soy gastrique 35.00
Stuffed chicken breast, Bayonne ham, Beemster gouda, saffron risotto, asparagus 31.00
Pork tenderloin, braised French lentils, Shaved asparagus salad, tomato vinaigrette 32.00
Dessert
Crème brûlée, fresh berries 10.00
Banana coconut bread, vanilla ice cream, chocolate sauce 10.00
Double chocolate cookie, chocolate mousse, candied hazelnuts 10.00
Apple shortbread bar, dulce de leche, swirl ice cream 10.00
Pecan sour cream coffee cake, coffee ice cream 10.00