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
Sunchoke & Primordia mushroom soup, toasted pepitas, rutabaga 14.00
House salmon bacon, rösti potatoes, capers, cornichons, horseradish crema 14.00
Patagonian bay scallops “mac & cheese”, herb crumb, crispy shallots 17.00
Grilled octopus, roasted carrots, squid ink emulsion, curry vinaigrette, spiced walnuts 17.00
English pea & bacon arancini, basil aioli, broccoli slaw 14.00
Cast iron seared foie gras, pickled mustard seed, corn bread, goose berries 23.00
Salad
Spring mix salad, fried malanga, mung beans
Choice of (orange red pepper, balsamic roasted garlic, African basil vinaigrette)
Entrée
Grilled swordfish, butternut squash risotto, onion marmalade, toasted pumpkin seeds 34.00
Pan seared sea scallops, gnudi, Italian sausage, arugula, pesto aioli 39.00
Shrimp & grits, aged Beemster Gouda grits, etouffee, pickled shallots 34.00
Grilled veal chop, potato croquette, celery root slaw, roasted pepper jam 49.00
NY strip steak, Primordia mushrooms, roasted garlic chantilly potatoes, crispy shallots 44.00
Herb crusted lamb rack, toasted barley pilaf, mint jus, haricots verte 49.00
Duck breast, confit leg, fingerling potato, ground cherry gastrique, upland cress 35.00
Chicken breast, shiitake agnolotti, rutabaga, salsify, herb crumb 31.00
Pork tenderloin, dill spaetzle, braised red cabbage, pickled mustard seed 32.00
Dessert
Crème brûlée, fresh berries 10.00
Chai spice scones, candied bacon crumble, maple ice cream 10.00
Chocolate oil cake, chocolate ricotta icing, coffee sauce 10.00
Pumpkin chocolate chip almond cookie, vanilla ice cream, chocolate sauce 10.00
Dulce de leche pot au creme, caramel popcorn, coco nibs 10.00