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
Clam & roasted butternut squash chowder, house smoked bacon, fingerling potato 12.00
General Tso’s veal sweetbreads, fermented chili soy sauce, shaved brussels, peanuts 18.00
Octopus, quinoa tabouleh, curried pepitas, tahini miso emulsion 18.00
Foie gras torchon, brioche, pear butter, dried pear, pomegranate molasses 23.00
Grilled beef tenderloin tail, carrot hummus, dukkah spice, tempura nori 18.00
Lobster potato skins, tarragon aioli, cheddar, fennel 22.00
Pork jowl ragout, sofrito, cannellini beans, crème fraiche 14.00
Salad
Spring mix salad, fried malanga, quinoa
Choice of (rosemary citrus, pear vinaigrette, roasted bell pepper)
Entrée
Wild rockfish fillet, trumpet mushrooms, asparagus agnolotti, salsify, parsnip ribbons 3700
Sea scallops, soft polenta, house smoked bacon jam, sunflower sprouts 45.00
Butter poached Maine lobster, Primordia mushrooms risotto, pickled fennel, frisee 52.00
Egg battered veal medallions, roasted bell pepper, spinach, lardo, grana podano 42.00
Pine nut crusted lamb rack, Chantilly potato, caramelized onion emulsion 57.00
Filet mignon, blue cheese crust, pave potato, crispy shallots, Madeira sauce 55.00
Duck breast, potato croquette, roasted butternut squash, walnuts, saffron aioli 37.00
Chicken breast, house-made capellini, Mexican sausage, black garlic, dill 32.00
Grilled pork sirloin, parsnip puree, cider chayote slaw, pickled anise 34.00
Updated February 04, 2023