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

Coriander sausage & corn chowder   10.00

Mushroom arancini, black garlic tomato sauce, charred green onion   13.00

Escargots, gnocchi, roasted tomato, tarragon, celeriac puree   16.00

Grilled octopus salad, confit fingerling potato, coriander sausage, capers, lemon, chive   17.00

Lump crab cake, vegetable remoulade, pickled shallots   16.00

Duck pastrami, pickled vegetables, red beet gel   18.00

Salad

Spring mix salad, fried malanga, mung beans

Choice of  (lemon herb, red beet vinaigrette, blue cheese)

Entrée

Chilean seabass, house bacon & mushroom risotto, Brussel sprouts, pepitas    39.00

Seared sea scallops, fingerling potato, tomato fennel ragout, prosciutto    36.00

Filet mignons, Danish bleu cheese, chantilly potatoes, smoked onion glace    49.00

Spice rubbed Berkshire pork rib rack chop, potato croquette, tomato chutney    35.00

Grilled lamb rack, French lentils, celery root, yam, sage lamb jus   46.00

Panned duck breast, fregola sarda, roasted carrot emulsion, peas, trumpet mushrooms    34.00

Free range chicken breast, gulf shrimp, butternut squash, gnocchi, caramelized onion   33.00

 

Updated November 28, 2020