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Brandy and minced chives
Roasted peppers, garlic, tomatoes, black olives And a saffron fish broth
Minced fennel, capers, red onion, a beet quail egg, Brioche toast points and a fennel mustard seed dressing
With white wine and finishes with garlic, parsley and butter
Topped with Point Reyes Blue Cheese and a zucchini basil sauce
Sweet corn flan, pea shoots and a lobster roe butter sauce
Dipped in a Parmesan batter, served with "mesclun" greens
Choice of cheeses served on an onion brioche bun
Toasted New England style bun, "Occidental" chips and coleslaw
Goat cheese spread and a sun-dried tomato pesto
Gouda cheese, sage-mustard aioli, sweet potato fries Served on a brioche bun
Bacon, tomato, lettuce, "Occidental" chips and a lemon-dill tartar sauce
Dried apricots, pine nuts, goat cheese and a ginger vinaigrette
Romaine, green pepper, red radish, tomato, cucumber, roasted corn, chick peas, Maytag Blue Cheese And a red wine Dijon vinaigrette
Oven roasted plum tomato, toasted brioche croutons And a roasted garlic lemon dressing
Salad of Cress, endive, radicchio, chestnuts, fermented black beans And a blood orange-sesame vinaigrette
Cilantro lime accent, micro cilantro and a yellow tomato coulis
Panzenella style with aged balsamic
Best served rare to medium rare with roasted yellow peppers, White asparagus, arugula, radicchio And a caramelized Vidalia onion vinaigrette
White asparagus coulis, crayfish and a beet butter sauce
Black olives, scallions, capers, basil, and a tomato lemon vinaigrette
Tossed with jumbo lump crabmeat, broccoli rappini, Parmesan cheese, And a spicy tomato sauce
Wild mushroom ragout, baby vegetables And a red wine shallot bordelaise sauce
A salad of frisee, roasted peppers, haricot vert And a saffron buerre blanc
Jumbo lump crabmeat, leeks topped with chives
Minced Cucumber, toasted black and white sesame seeds, Seaweed salad with a wasabi-avocado cream
Pecorino cheese, Louisiana crayfish Coated in a delicate fennel sauce
Fennel-shallot, rice wine and a pink peppercorn vinegar mignonette
Butter, parsley, garlic served in a seafood white wine broth
Plum tomato coulis, a salad of arugula, frisee, shaved fennel Served with Aged balsamic
With a sweet white corn custard, ragout of peas and corn With a lobster reduction sauce
Ragout of mushrooms, with a black truffle sauce
Parmesan Reggiano, toasted brioche croutons With a creamy garlic vinaigrette
French lentil salad, golden raisins with micro greens
Toasted almonds, macerated bing cherries, Point Reyes Blue Cheese With a Pomegranate-port dressing
Ratatouille of vegetables, a brioche crouton, Five peppercorn crusted goat cheese, With a black olive vinaigrette
Baby artichoke hearts with a pink peppercorn-grapefruit dressing
With pink peppercorn, a champagne mango coulis, Spaghetti style cucumber, pickled ginger sesame seeds Finished with a rice wine dressing
Rissole of baby artichokes and a beet butter sauce
A salad of frisee, roasted peppers, haricot vert Finished with a saffron buerre blanc
Hummus, salad of eggplant, parsley, tomato Finished with a spicy red pepper oil
Carrot-shallot puree, dried apricot, golden raisins Finished with a cumin scented sauce
Ragout of morels, finished with A Vidalia onion sorrel sauce
Marinated portabella mushrooms, caramelized pearl onions Finished with a Tarragon Marsala reduction
Sourdough onion rings, with a Gorgonzola picante sauce
Quince and rhubarb puree, savory nut bread pudding With a golden raisin ver jus gloce
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