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chef's choice of soup of the day
grilled hearts of romaine, ricotta salata, dry cured olives, oranges, burgundy onions, poached egg, port-shallot vinaigrette
Seville sauce, Texas melon salsa
goat cheese polenta, caramelized shallots and spinach, veal demi
arugula, pine nuts, granny smith apples, extra virgin olive oil, aged balsamic vinegar
Napa Valley slaw, artichoke aioli, mustard beurre-blanc
aged manchego, mimolette, olive tapenade, salami, grilled artichokes and bread, parmesan lavash
lightly tossed with spacatella pasta, grilled artichokes, pear tomatoes, fresh herbs, olive oil and lemon. | Matrot Meursault / W.H. Smith Pinot Noir
romaine, garlic crouton, avocado, Caesar dressing. | Marco Felluga Mongris / Omellaia Le Volte
slow braised lamb with arugula, creamy brie, sweet piquillo pepper sauce, smoked paprika-tomato fries | Mas Igneus Priorat / Cotes-du-Rhone
grilled ahi tuna, baby lolla rossa, fingerling potatoes, fresh beans, roasted tomatoes, olives, egg, white anchovies, onion confit, Champagne-mustard vinaigrette | Selbach-Oster / Château Teyssier
fresh orange fregola sarda, celery and zucchini sauté with a chardonnay-dill butter sauce | Ceretto Ameis / Summa Varietalis
truffled potatoes, seasonal mushrooms, pinot noir demi | Hartford Court Chard / Penner Ashy
pommes frites, sundried tomato vinaigrette, radish-cucumber relish | Bourgeois Sancerre / Deloach Pinot Noir
custom made PGA Angus burger, toasted challah roll, with burgundy onions, bibb lettuce, bacon, tomato, mustard pickles, smoked paprika-tomato fries, cheese (choice of dolce blue, mimolette, or aged white cheddar) | Leth Gruner Veltliner / Saracina Petite Sirah
caramelized shallots
roasted garlic
artichoke aioli & hickory ketchup
mascarpone & cream cheese cake with caramel-espresso sauce and berries
berry coulis, biscotti, vanilla ice cream
orange pastry crème
choose from our selected sorbets
utilizing the season's best ingredients
North Pacific wild mushrooms, goat cheese polenta, sage pan sauce
sunchoke and heart of palm salad, orange butter
sea salt roated Texas pecans, lemon verbena honey
oven roasted plum tomatoes, shiitake mushrooms, taleggio cheese crouton, warm pancetta vinaigrette
sliced pear, spiced pepitas, avocado, salmon bacon, citrus vinaigrette
wild arugula pecorino romano cheese, pine nuts, granny smith apples extra virgin olive oil, aged balsamic vinegar
spinach, baby lolla rossa, young spinach, radish, cucumber, dolce gorgonzola dressing
porcini-shiitake mushroom risotto, lemon roasted Brussels sprouts, cabernet veal sauce
blood orange fregola sarda, celery and spaghetti squash sauté, paprika butter sauce
seasonal mushrooms, reggiano whipped fingerling potatoes, cabernet demi-glace
spiced pecan wild rice, caramelized shallot spinach, orange-cherry compote PX sherry gastrique, red wine demi glace
slow poached Maine lobster with San Marzano tomatoes, grilled artichoke hearts, leeks, roasted garlic, fresh herbs orrechiette pasta and a saffron butter sauce
shoestring potatoes, pomegranate vinaigrette, cucumber-yellow zucchini relish
balsamic cherries, sea salt-hickory roasted almonds, condiments, assorted breads
caramelized shallot, serrano ham, oven roasted tomatoes
sea salt roasted Texas pecans, lemon verbena honey
Seville sauce, melon salsa
sliced meats, cheeses, olive tapenade, chervil pesto, black truffle pâté, grilled marinated artichoke hearts, assorted breads
Napa Valley slaw, artichoke aioli, mustard beurre blanc
spinach, gruyere cheese, piquillo pepper jam
graham cracker crust, espresso caramel sauce, berry-ginger compote | Vin Santo
vanilla ice cream, mixed berry coulis, biscotti | Kopke 20yr Tawny Port
crispy pastry, orange cream, balsamic reduction | Chateau Cantegril Sauternes
almond-graham cracker crumble, pedro ximenez sherry, cinnamon cream | Telmo Rodriguez Molino Real Moscatel
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