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tart apple puree, avocado, crispy tempura, wasabi and lemon balm
fresh herb vinaigrette
fennel relish, black mission fig, macadamia and orange reduction
kohlrabi salad, hot mustard, tobiko and ginger
tiny croutons, brunoise en gelee and harissa rouille
sage, bok choy, ginger pistachios and tangerine reduction
tomato chutney, homemade mustard and baguette
burgundy escargots, brussels sprouts, pancetta, parmigiano and watercress emulsion
spicy pickled vegetables, miso whole grain mustard and toasted baguette
crispy sweet potato, curry, pickled onions and caper vinaigrette
eggplant ratatouille, basil and olive vinaigrette
lobster, tomatoes, zucchini, basil and mint
vermont cheddar, crispy onions and horseradish sauce
local beans, grilled scallion, piquillo peppers, pea greens and hoisin
braised morels, rock shrimp, snap peas, mushroom consomme and arugula pistou
soy marinated bacon, tomato, arugula and chipotle mayonnaise
baby greens, marinated shitake and crispy chive blossoms
frisee, haricots verts, red chilies, crushed peanuts and ginger vinaigrette
hon shemiji mushrooms, baby turnips, asparagus and foie gras emulsion
crispy cilantro wrapped tofu, avocado, wasabi and ponzu
pear puree, guanciale braised collards, mustard seeds, smoked paprika and verjus
scallion compote, black bean puree and caviar sauce
smoked swordfish, red grapes, olives, cocoa and saba
prepared nightly
burgundy escargots, brussels sprouts, pancetta and watercress emulsion
white asparagus panna cotta, toasted panko and caviar
shaved fennel, orange reduction, pommes maxim and caviar
melted leeks, tasso ham, truffle, crispy brandade and pomegranate soubise
chanterelles, tarbais beans, garlic-parsley sauce and mushroom consomme
acorn squash, endive, foie gras, fennel seeds and cider reduction
broccolini, miso roasted eggplant, saffron parsnip puree, lentils de puy and mexican tarragon
robuchon potatoes, haricots verts, pearl onions and red wine reduction
our changing plate of fresh and originally prepared vegetables
mascarpone creme, pickled carrot salad and steamy coriander chai
mango gelee and white chocolate praline
banana shake and malted milk chocolate ice cream
trio of seasonal sorbets
huckleberry ice cream, buckwheat tuille and tart lemon syrup
all radius cheeses are sourced by our friends at formaggio kitchen
crunchy chocolate, cherry slush, caramel, popcorn ice cream etc...
vermont Cheddar, crispy onions and horseradish sauce
chipotle sauce
curry gros sel
confit of boneless ribs, coleslaw and a deviled egg
lentils, grain mustard and armagnac soaked prunes
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