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with spring peas, pancetta and blood orange
with cognac whip creme fraiche and chervil
with cherry tomatoes, cucumber, shaved fennel and balsamic vinaigrette
Baked scallop in seafood bechamel top with toasted bread crumb
with blue cheese, poached pear, candied walnuts tossed and shallot dressing
Plump mussels in a perfect wine and shallot broth, great for dipping
baked snails with garlic and parsley butter
with lemon green aioli and capers
with fennel, corn, jicama and lobster love
Bearnaise: reduction of white wine, shallot, taragon, hollandaise
Beurre Blanc: white wine sauce finished with butter
Green Peppercorn: red wine reduction and green peppercorn
Provencale: tomatoes, capers, olives, garlic, onion, olive oil | Beurre Maitre d'Hotel: | Red Wine Demi-Glaze:
With small summer vegetables, saffron roulle crouton
With charred tomato, pommes frites and red wine demi-glaze
With parsley smashed potatoes, braised greens and lavender
With potato confit, baby spinach, wild mushroom blanquette
With grilled squash, zuchini, pine nuts, braised artichoke, petit basil
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