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Sautéed Mushrooms, Toasted Brioche & Soft Goat Cheese
Orange & Citrus Fennel Vinaigrette
Sashimi Grade Ahi over a Squash Carpaccio
Served Warm with shavings of Fennel, Red Peppers & Arugula
Garlic, Croutons & Reggiano Parmesan Cheese
Pear Tomatoes & Balsamic Vinaigrette
Array of Fresh Seafood, Herbs & Stewed Heirloom Tomatoes
Roasted Gratinée Chicken & Vegetable Medley inWhite Wine Crème Fraîche Sauce
Three Wine Demi-Glace, Potato Purée & Roasted Butternut Squash
Mustard Cognac Crème Sauce, Potatoes au Gratin & Haricot Vert
Truffled Bordelaise Demi-Glace, Gem Potatoes, Broccoli & Shitake Mushroom Puff
Flageolet Bean Cake, Lemon Crème Fraîche on a Bed of Minted Edamame
Served with fresh Vegetables, Herbs, Goat Cheese & Balsamic Glaze
Shitake Mushroom Tarragon Sauce over Potato Purée & Sautéed Spinach
Cilantro Pesto Rice, Sautéed Spinach & Ginger Lime Crème Sauce
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