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CHEF'S CHOICE
GINGER AND SAKE BRAISED BABY BOK CHOY / ORANGE ZEST
TOMATO AND FENNEL RAGOUT / TORN AND GRILLED BAGUETTE / PARMIGIANO
POMMES GAUFRETTES / LA MILPA LETTUCE / LEMON VIN
ARTICHOKE CONFIT / ROASTED GARLIC PUREE / MEYER LEMON / APPLE AND TRUFFLE SALAD
SPICE-BRAISED PORK / BLACK FOREST HAM / SWISS CHEESE / MOJITO MUSTARD
SEASONAL FRUIT / BAGUETTE
SEASONAL FRUIT / MIREPOIX / TAHINI-HERB VIN
BABY RED AND GREEN ROMAINE / WHITE ANCHOVY / PARMIGIANO
CARAMELIZED BRANDT TOP SIRLOIN / GRILLED RADICCHIO / SMASHED YUKON GOLDS / SHAFT'S BLEU FONDUE
BONE-IN DUROC LOIN CHOP / "CANDIED" PURPLE POTATOES / SEASONAL FRUIT / MULLED CIDER PAN SAUCE
PAN ROASTED HALF JIDORI CHICKEN / WHIPPED POTATOES / SEASONAL VEG / ROSEMARY MUSTARD PAN SAUCE
SKIN-ON CYPRESS ISLAND SALMON / GRILLED BABY POTATOES AND ASPARAGUS / DILLED LEMON CRÈME FRAICHE
FRESH DAILY
SEASONAL RISOTTO
HOUSE GROUND BRANDT BEEF / SMOKED GOUDA / CARAMELIZED ONION / POMMES FRITES
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