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

Roasted butternut squash soup, caramel popcorn  

Braised lamb shank, papparadelle, roasted Brussels sprouts & butternut squash  

Char grilled octopus, fingerling potato, orange saffron aioli    

Sauteed escargots & mushroom fricassee, spinach strudel   

Braised pork cheeks, truffle scented celery root puree, pickled red beets    

Baked wild top neck clams, garlic tarragon butter, gruyere  

Foie gras torchon, compressed green apples, black mission fig jam  

International cheese slate    

 

Entrée

 Jail Island salmon, red beet risotto, white asparagus shrimp salad   

Maine lobster tails, scallop, shrimp, Italian sausage, angel hair pasta, marinara    

Pan seared sea scallops, Himalayan red rice, romesco sauce   

Mustard ale NY strip steak, pave potato, caramelized Jack Daniel onions   

Filet mignon, apple wood smoked bacon hash, chanterelle mushrooms     

 Rack of lamb, chestnut brioche bread pudding, roasted pearl onions, port sauce    

Breaded veal tenderloin medallions, Chantilly potatoes, prosciutto, manchego   

Five spice duck breast, fingerling potatoes, sauce gastrique    

 Free range chicken & lump crab cake, potato croquette, Brussel slaw    

Pork tenderloin, sage spaetzle, braised red cabbage & green apple    

 

UPDATED DECEMBER 05, 2018