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butternut squash; ham & cheese croutons
the last heirloom tomatoes, toasted garlic, sumac vinaigrette.
maine fluke w/ seville orange, key lime, & avocado
iced fancy french radishes, goat-buttered raisin toast
pink beets, bleu cheese, hazelnuts & bacon
pepper-y caramel
ginger-steamed; jalapeño, lemongrass, kayang
traditional accompaniments
rare-seared tuna; thin green beans w/ niçoise potato salad
peekytoe crab & house smoke sable w/ green apple, endives & verjus
mediterranean sea bream w/ artichoke & red grape pan sauce
horseradish-bay broth, parslied calamari salad w/ lemon and evoo
fideos; saffron and spicy portugese chouriço
east texas creamer peas
organic, oregonian beef: scalloped celery root potatoes
lamb’s tongue hummus, a little mint
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