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with crispy ham
with capers and chorizo
with polenta and piquillo peppers
with fried shallots and roasted crawfish
with ham gravy
w/tomato compote, seasonal vegetables and shallot thyme vinegarette
with bleu cheese, pears and citrus-honey vinaigrette
| *add chicken to make entree salad
Served with red onion marmalade, gouda, and steak fries
with Engish mustard
with parsnip puree, haricot verts, mushrooms and lemon butter
with quinoa, glazed root vegetables, and garlic jus
with parmesan potato croquette and pommery mustard jus
with wilted greens and duck confit
w/ratatouille and tomato butter (small app/large entree)
w/grape fluid gel
w/warm chocolate and raspberry dipping sauce
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