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with tomato-leek saffron broth, grilled baguette
with toasted almonds, shallots, tomato, mustard vinaigrette
with tomato, red onion, goat cheese, red wine vinaigrette
with frisée, lardons, roasted peppers, fingerlings, lemon-thyme vinaigrette
with Shitake mushrooms, tomato concassé, Pernod garlic-butter sauce
with balsamic vinegar, candied walnuts, raisins
with celery-root fennel hash, juniper oil
over Lentils duPuy, roasted Brussels sprouts, poached egg
with red wine sauce and aioli
over sweet pea risotto, saffron beurre blanc
with rutabaga, fingerlings, crimini mushrooms
with potato gratin, braised Swiss chard, preserved lemon sauce
with white bean ragoût, haricots verts
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