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
Potato soup, lamb bacon, chive, English peas 13.00
Panko fried lump crab cake, prosciutto salad, beet root tartar sauce 15.00
Veal short rib, sunchoke puree, baby artichoke, crispy sunchokes 17.00
Octopus salad, orzo, roasted red pepper, capers, pesto vinaigrette, squid ink aioli 17.00
Duck kielbasa, smoked onion emulsion, house pickles, mustard seed 14.00
Salad
Spring mix salad, fried malanga, mung beans
Choice of (Asian dressing, tomato cumin, pickled onion)
Entrée
Chilean sea bass, roasted mushrooms, cannellini beans, fennel, artichoke 39.00
Seared sea scallops, stone ground grits, sauce etouffee, pickled okra 36.00
Grilled petite filet mignons & Gulf shrimp, Primordia mushrooms, crispy onions 49.00
Lamb rack, English peas, dandelion greens, lamb bacon 49.00
Duck breast, confit fingerling potatoes, gooseberry relish, ginger gastrique 34.00
Pork tenderloin, French lentils, bacon, sunchoke puree, truffle rosemary jus 31.00
Free range chicken breast, mushroom risotto, shaved asparagus, mozzarella 30.00
Dessert
Crème brûlée, fresh berries 10.00
Spiced pear tartlet, frangipane, chantilly cream 10.00
Hawaiian carrot cake, cream cheese frosting 10.00
Ultimate chocolate cheese cake 10.00