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
Chicken paprikash, sour cream, spaetzle dill 11.00
Maine lobster salad, fried polenta, lemon aioli 23.00
Pan fried veal sweetbreads, lemon beurre blanc, confit lemon peel, arugula 15.00
Grilled Spanish octopus, sesame slaw, pickled watermelon rind 18.00
Foie gras, lemon pepper biscuit, poached pear, savory granola, pomegranate molasses 23.00
Beef tenderloin tartar, capers, cornichons, truffled horseradish, roasted baguette 19.00
House-made smoked salmon “mac & cheese”, aged cheddar cheese sauce, herb crumb 17.00
Salad
Spring mix salad, malanga, mung beans
Choice of (red beet horseradish, carrot miso, maple smoked onion)
Entrée
Herb crusted halibut, bucatini, spinach, black garlic, chorizo sausage 42.00
Pan seared sea scallops, potato gnocchi, golden oyster mushroom sauce, crispy sunchokes 45.00
Butter poached Maine lobster tails, saffron risotto, tomato, feta, cucumber 54.00
Tempura softshell crabs, pineapple basil fried rice, red curry remoulade 49.00
Lamb rack, Chantilly potato, minted lentils, parsnip puree 58.00
Breaded veal tenderloin medallions, grilled bell pepper, manchego, chestnut mushrooms 42.00
Filet mignon, Anna potato, trumpet mushrooms, black garlic butter, crispy shallots 58.00
Duck breast, spaetzle, sweet corn emulsion, bacon jam, pickled fennel 37.00
Free range chicken breast, fingerling potatoes, fennel, plum tomato, fava beans, thyme 33.00
Grilled “Duroc” pork chop, toasted barley pilaf, tomatillo mango salsa, miso tahini sauce 36.00
Updated September 29, 2023