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

Goulash soup, beef tenderloin, sour cream dill     10.00

Seared foie gras, pear butter, pear mostarda, pickled mustard seed   21.00

Aged cheddar rellenos, poached lobster & pea tendril salad, black garlic roasted pepper jam   19.00

Grilled octopus, butternut hummus, tempura maitake, gochujang BBQ, kimchi   17.00

Salmon pastrami, grilled rye, red beet horseradish, dill, house pickles   14.00

Salad

Spring mix salad, fried malanga, mung beans

Choice of (pickled ginger miso, lemon dill, raspberry Dijon)

Entrée

Mahi-Mahi, confit fingerling potato, cannellini beans, butternut squash, sausage    31.00

Seared sea scallops, crab spinach filo, black garlic Pomodoro sauce, trumpet mushrooms    38.00

Filet mignon, Primordia mushrooms, shallots, Danish bleu, glace de veau    49.00

Grilled lamb rack, chantilly potatoes, salsify, currant grain mustard sauce      46.00

Duck breast, aged cheddar grits, house bacon, roasted carrots, pickled cabbage    34.00

Free range chicken breast, herb gnudi, roasted mushrooms, dill, crispy parsnips    30.00

Osso bucco, braised leek risotto, pistachio gremolata, crispy shallots    41.00

Dessert  

Crème brûlée, fresh berries    10.00

Salted Nutella brownie, candied hazelnuts, vanilla ice cream    10.00

Vanilla panna cotta, lemon sauce, blueberry compote     10.00

Olive oil cake trifle, marshmallow fluff, pistachio crumb   10.00

Updated February 24, 2021