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Butter Poached with Parsley - Potato Puree and Grapefruit
Pan Roasted with Cremini Mushrooms Sherry Vinegar Cream
Ponzu Aioli, Wasabi Tobiko and Sesame Crisps
Shiitake - Leek Risotto and Snow Peas
Prosciutto Wrapped with Potato Croquette, Meyer Lemon and Sage
Arugula, Parmesan Reggiano and Red Onion Relish
Soy Braised with Pickled Black Radish
Pistachios and Candied Pecans
Asian Pear and Chives
Marrow and Shiitake Wonton and Fresh Herbs
Micro-Herbs, Reggiano and 50 Year Balsamic
Duck Breast, Pine Nuts and Pomegranate Vinaigrette
Quail Confit, Bacon Shallot Vinaigrette and Fried Quail Eggs
Sake Roasted with Gai Lan, Shrimp Gyoza and Miso Lemongrass Broth
Foie Gras Mashed Potatoes, Snow Peas and Black Truffle Butter
Potato Crusted with Spinach, Oyster Mushrooms and Horseradish Demi
Pine Nut Crusted with Goat Cheese Mashed Potatoes and Herb Glazed Baby Carrots
Mesquite Grilled with Roquefort Potato Gratin
Manchego - Red Onion Crust and Wild Mushrooms
Wild Mushrooms, Asparagus, and Wilted Greens
Pistachios, Candied Pecans and Honeycomb
Ginger Gelee, Spiced Pecan Sugar and Honey-Thyme Ice Cream
Kabocha Ice Cream, Lemongrass Crème Anglaise, Toffee
Callebaut Ganache, Smoked Caramel Ice Cream
Macadamia Nut Liquor, D'Affinois Ice Cream, Pomegranate Reduction
Strawberry Sorbet, Blood Orange Salsa, Citrus Tuile
Grape Compote, Peanut Butter Mousse, Peanut Brittle
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