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

Asparagus & lump crab soup, oyster mushroom, sorrel  

Lamb ragout, ditalini, fennel sprouts, locatelli  

 Grilled octopus, saffron chili aioli, fingerling potato, pickled shallots    

Heirloom tomato tartine, tomato jam, Jasper Hill blue cheese, pea tendrils   

Pork belly, balsamic braised lentils, jicama, compressed apple   

Maitaki mushroom tempura, black garlic romesco, marinated eggplant   

Grilled asparagus, whipped ricotta, sous vide egg, lardons, beech mushrooms   

 

 

 

Entrée

 

 Gulf shrimp, house smoked bacon, chive gnudi, maitaki, sunflower sprouts    

Sea scallops, black garlic risotto, beech mushrooms, pea tendrils, English peas   

Halibut, citrus tomato broth, sweet corn, heirloom tomatoes, fennel pollen    

Grilled filet mignon, cave aged blue cheese, crispy shallots, red wine horseradish glace   

Grilled rack of lamb, baby turnips, fingerling potatoes, tomato jam, mustard seed     

 Panko crusted veal tenderloin medallions, lardo, ricotta, roasted bell pepper    

 Pan seared duck breast, polenta cake, trumpet mushrooms, currant & rhubarb gastrique    

Free range chicken breast, coriander sausage, fingerling potato, peas    

Berkshire pork chop, chantilly potato, blueberry bourbon jus   

 

Updated July 13, 2019