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with escarole, radicchio, candied walnuts, Pecorino di Pienza and saba
San Marzano tomatoes, Tallegio and Caraway
Spinach, Saffron Cream and Garlic Crouton
Merguez with roasted peppers, French feta and fennel
with Minus 8 vinegar and fresh horseradish
Cavatelli with spicy squash, sage and ricotta salata
with braised savoy cabbage, smoked bacon and hazelnut oil
with Wellfleet littleneck clams, fine herbs, garlic aioli and Piment D'espelette
with brussel sprouts, duck confit hash, bartlett pear and whole grain mustard
with Farro, roasted beets, Meyer lemon and picholine olives
with Pomme Gratin red wine jus & Valdeon Butter
with Sea Salt & Thai Basil Ice Cream
with Homemade Vanilla Bean Rum Ice Cream
with Cardamon, Orange, Rooibus, Coconut and Toasted Pistachio
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