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butter lettuce, frisee, arugula, sun dried cherries, cocoa dusted goat cheese, toasted almonds, white balsamic with vanilla bean essence
medley of local beets, roasted celery root, tarragon emulsion
baby pumpkin, caramelized onion, Romano cheese, winter savory
polenta and roasted corn, butternut squash broth, wild mushrooms, crisp sage
chef's choice of the day
shell pasta, pancetta, Irish cheddar, fontina, gruyere
Mecox Bay Camembert & Alpine, Catapano herbed Chevre truffles, fig mustard jam
sautéed tail & claw meat, wilted arugula, grilled lemon, lobster bisque
creamed butter beans, oven roasted tomatoes, champagne beurre blanc
pan seared, red quinoa, brown butter
chilled on the half shell, house made hot sauce, granita of sea salt water
rice noodle salad, garlic chives, cilantro, ginger vinaigrette
fillet of beef tenderloin, alpine cheese crisp, spiced chimichurri sauce
heirloom carrots, parsnip cream, vanilla jus
seared breast, warm brussel sprout, cabbage and apple slaw, duck spring roll, cherry balsamic drizzle
smoked sweet potato puree, grilled leeks, green peppercorn sauce
3 ways/ confit, pulled with wilted kale, savory apple wood bacon bread pudding
stuffed saddle, spinach, chanterelles, dauphine potatoes, rosemary demi glaze
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