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lobster bisque, vanilla brûlée, hazelnuts; serrano-wrapped peppadews; wild mushroom tart
crisp mirliton, rémoulade; cayenne beurre blanc and frisée
sea scallop, caper berries, tomato brunoise; spaghetti squash
Chef Bart Bell’s daily preparation
the brûlée; chef’s daily preparation
mixed greens, apples, praline bacon, danish bleu
chèvre beignet; toasted almonds
spinach salad; warm andouille-cipollini vina igrette
fried green tomatoes; louisiana barbeque butter
lump crabmeat-brie orzo, lemon confit
scallop stuffed ravioli, butter poached maine lobster, truffled parmigiano reggiano cream; shrimp stuffed ravioli; “popcorn” lump crab meat; sauce étouffée
roasted butternut squash; sage brown butter; toasted pecans
madeira braised veal cheeks; parsnip-marrow purée, green olives; roasted tomato vinaigrette
rosemary roasted red bliss potatoes; arugula, parmigiano reggiano, evoo
gruyere-apple strudel; brussels sprouts, bratwurst, sage
steen’s-cured-smoked breast; confit leg; walnut-bleu risotto, hudson valley foie gras; pear glacé
pancetta, coq au vin blanc; boursin
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