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with heirloom bean and peanut ragout, ham hock torchon, poached quail egg, smoked bacon and fresh chervil
with maytag blue cheese, granny smith apples, bermuda onions, celeriac, celery leaves, spiced pecans and creamy coriander dressing
duck foie gras with kumquat-vidalia onion compote, mizuna salad and brioche tuile
with beluga lentils, vegetable mirepoix and creole mustard-tarragon jus
pickled, roasted and raw beets with pole beans, hazelnuts, goat cheese emulsion and candied orange zest
raw chopped big eye tuna with pickled cipollini onions, shiitake mushrooms, red rubin salad and pinot noir vinaigrette
local field lettuces, shaved raw and roasted vegetables, pecan gamasio and vidalia onion vinaigrette
with bourqeron anchovies, deviled egg, everona farm sheep's milk cheese, garlic croutons and alligator pepper vinaigrette
with julienne smoked pork jowl, sweet onions and crisp parmesan reggiano
grilled asparagus and crayfish with spring onions, piquillo peppers, micro greens and creole spiced aioli
wild caught gulf shrimp with creamy anson mill grits, kale, tasso ham, sweet onion ragout and shrimp cilantro butter
crisp veal sweetbreads and roasted lobster with spring peas, fava beans, asparagus, artichokes, country ham, baby lettuces and banyuls vinaigrette
with lump crabmeat boudin, razor clams, mussels, andouille sausage, spring onion, peanut potatoes, roasted garlic aïoli and saffron tomato broth
with rhumba squash puree, smoked potato dumplings, hen o' the woods mushrooms and root beer glaze
wrapped in kennebec potato crust with globe artichokes, piquillio pepper emulsion and black olive-anchovy emulsion
slow roasted belly, braised savoy cabbage with gewürztraminer and mustard seed, confit of nolan potatoes and rye-pork jus
pan roasted with davecrest farms celery served three ways, braised applewood bacon and truffle coulis
with viola's dumplings, davencrest farm turnips, parsnips and black pepper cream gravy
chef's daily selection of four composed vegetable plates featuring local and seasonal market produce
pan roasted with english pea purée, glazed spring bulb onions, mint muscat jelly and lamb jus
with Braised Bacon and Pearl Onions
with Goat Milk Cheddar
with Ramps and Morels
stuffed with jumbo lump crab meat, old bay seasoned hollandaise, cucumber-sweet pepper relish and hot sour sauce
with warm vidalia onion bread pudding, onion glass, mustard mousse and pickle vinaigrette
grilled asparagus and crayfish with spring onions, piquillo peppers, micro greens and creole spiced aïoli
with creamed kale, potato leek pave, sweet onion rings and ham hock bordelaise
big eye tuna steak with alligator pepper, olive oil braised heirloom potatoes, stinging nettles and spiced ginger ale gastrique
with grilled vidalia onions, hen of the woods mushrooms, rhumba squash purée and five spice squab jus
roasted young pig, braised savoy cabbage with gewürztraminer and mustard seed, confit of nolan potatoes and rye-pork jus
roasted rabbit loin and sweetbread sausage with path valley baby carrots, carrot-ginger-apple purée and carrot-cardamom rabbit jus
upside-down cake, calvados panna cotta with cider gelee, warm cinnamon doughnuts and apple sauce
vanilla rice pudding, warm ginger tapioca pudding and spiced pumpkin grits brûlée
caramel bavarian filling with brandied fall fruit compote and caramel sauce
caramel roasted apples with apple chips, cinnamon bread pudding and brown sugar ice cream
with chantilly cream or baked with sabayon
rich chocolate mousse topped with banana chiboust, banana compote and mace ice cream
spiced poached pear with warm chocolate cake, bittersweet chocolate mousse and crisp nougatine
coconut bonbon, chocolate and praline napoleon, with smooth chocolate-caramel ice cream
buttery crust filled with rich lemon custard garnished with raspberries and sweet cream
served warm with bourbon caramel sauce, vanilla bean ice cream and praline chocolate tuille
house made sorbets or ice cream with crisp vanilla cookies
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