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with fava beans, shaved pearl onions, drizzled with bacon oil
with mixed greens, warm bacon vinaigrette and topped with a poached egg
with horseradish crème frâiche and red onion
with house-made granola and Attiki honey-laced yogurt
with mixed greens, caramelized walnuts, feta and port reduction
Mediterranean style, with roasted red pepper-horseradish sauce
seasonal fish, shrimp, mussels and lobster claw in tomato-saffron broth
with polenta, roasted tomato, asparagus and pesto cream sauce
with crab and green onion hash, ratatouille and caper-and-herb lemon-oil sauce
Canadian bacon, poached eggs, English muffins, jumbo lump crab meat and Hollandaise sauce
with stuffed roasted tomatoes and sautéed spinach
served with sherry mignonette sauce
and frisee salad garnished with raw and caramelized apples
Number One grade tuna, served preserved, as tartar and carpaccio
served with fennel-apple-red onion slaw
garnished with spinach, feta and a balsamic glaze
with braised endive and oyster mushroom butter
with cucumbers, capers and balsamic vinaigrette
with fennel, organic mizuna greens, toasted almonds and truffle vinaigrette
organic baby greens, feta, apple cider vinaigrette and port wine syrup
perfectly grilled and lightly garnished
jumbo lump crabmeat, served with steamed asparagus
lobster, gulf shrimp, green-lip mussels, calamari and seasonal fish in a saffron-tomato broth
over polenta with asparagus, tomato, lump crab and yellow corn sauce
saffron-marinated fillet, with grilled baby bok choy and mushrooms
baked in a tomato, olive and feta crust with roasted mushrooms and braised leeks
served with potato puree and veal reduction
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