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with Desi Chickpeas, Curry Leaves, and Coconut Milk
with Bosc Pear, Spicy Almonds, and Shaved Manchego
with Watercress, Toasted Hazelnuts, and a Peña Corada Blue Cheese Vinaigrette
with Onion–Sultana Chutney and House Pickles
with Pear Relish and Walnut Crisp
with Grilled Pita Bread
Steamed in a Squash Red Curry with Lime Leaves and Lemongrass
with Curry Leaves, Coconut Milk, and a Shaved Radish & Peanut Salad
with a Warm Salad of Roasted Kabocha Squash, Chickpeas & Cilantro and a Lemon–Tahini Vinaigrette
with Roasted Squash, Thyme, & Reggiano
with Housemade Sweet Potato Gnocchi and Creamed Collard Greens
with Chorizo Bread Pudding Stuffing & Sherry Jus
with Potato & Onion Vareniki, Pickled Cucumbers & Beets, and a Horseradish Cream
with Fennel–Potato Rösti, Sautéed Kale, Caramelized Apples, and a Cider Glaze
with Roasted Squash Bread Pudding, Brussels Sprouts Sautéed with Bacon, and a Sage Cream
with Salsa Verde and a Sauté of Roasted Potato, Red Onion, and Autumn Vegetables
with Plum Caramel
with Brandy-Soaked Dried Cherries, Hazelnut Crumble, and Buttermilk Ice Cream
with Cranberry Caramel and Sugared Cranberries
with Cinnamon Ice Cream
with Nutmeg Whip; Roasted Peanut Thumbprint Cookies with Homemade Apricot Jam & Chocolate; and Chocolate–Goat Cheese Truffles
Filled with Le Rame de Roux Farmstead Cow’s Milk Cheese with Port Poached Prunes
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