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with shaved parmesan, tomato and balsamic dressing
avocado, black olive, tomato and lime dressing
with roasted red pepper, arugula, radicchio, pancetta and sherry tomato vinaigrette
with lettuce, tomato and tartar sauce
with fontina cheese, lettuce, tomato, and red onion, served with parmesan fries
with grilled red onions and peppers, mustard, arugula and swiss cheese
with cheddar cheese, carmelized onion and topped with a fried egg
with scallops and crab, sweet chili sauce, served with seaweed cucumber salad and soy sauce
with fig marmalade, prosciutto, fontina cheese and black truffle
served with shaved parmesan, avocado and tomato salad and oregano bruschetta
and parmesan cheese
with smoked paprika
with gorgonzola basil mousse
with pink peppercorn, thyme, lemon oil and Aguni salt
Crispy with black truffle, baked with anchovies, tomato & basil
with crab cake, lettuce and tomato, served with quail egg and Portobello mushroom cappuccino foam
with crusted goat cheese, mache and pomegranate vinaigrette
steamed with red curry coconut and roasted tomato, lime, green pepper and thai basil aioli bruschetta
with green apple and dried cranberries with balsamic walnut dressing
with sherry vinegar tomato dressing, shaved parmesan cheese with grilled ciabatta bread anchovy and egg mimosa
with tartar sauce
with jalapeno lime tequila
of calamari, shrimp, oysters and scallops
with Wagyu (Kobe) beef ragu
with bottarga di muggine and oven roasted tomato
(Organic Acquarello Carnaroli) with SHRIMP, green peas and lemon
salt encrusted, served with fennel and black olive
with blueberry lemon sauce, and sautéed spinach and speck
marinated in limoncello, served with fava beans, oven dried grape tomato, and black truffle
with balsamic soy sauce, wasabi fries, Cyprus black lava sea salt, seaweed ginger salad
with fois gras sauce & SEA SCALLOP with saffron and red orange sauce and mizuna
with roasted tomato, mustard sauce, served with black truffle polenta and baby carrots
dusted with porcini powder, with green peppercorn fingerling potato
with vegetable root and dried apricots
and parmesan
fois gras and dust of bacon-chive red salt
with quail’s egg, cucumber, cilantro, ponzu citrus sauce and Hibiscus sea salt
with capers, red onion, micro greens, lemon vinaigrette, Himalayan pink sea salt
with jalapeno, seaweed, balsamic soy emulsion and black olive sea salt
Atlantic Canadian
Washington State
Prince Edward Isl
Florida
Slightly acidic, piquant, persistent taste of sheep's milk with a nutty finish
Cows milk, meaty richness accented with yeast, fruit and a tangy salty bite
Cows milk, complex, nutty and caramelized with lingering mild flavor
Delicate, soft cows milk cheese, subtly sweet with grassy undertones
Salty, sweet cows milk cheese, crunchy, flaky, meltingly smooth
Young and soft cows milk cheese
Cows milk, piquant with a sweet rich finish
Goats milk cheese, mild, soft notes of vanilla
sweet chili sauce, and seaweed cucumber salad and soy sauce
with fontina cheese, lettuce, tomato, & red onion, served with parmesan fries
with zucchini & bell pepper
with home made fries & crazy spicy bourbon mayo
with pecan crusted goat cheese, mache & pomegranate vinaigrette
with sherry vinegar tomato dressing, shaved parmesan, grilled ciabatta bread
with french fries
with butter
Tomato & cheese
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