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with olive oil and toasted black walnuts
with field greens, quince paste, dried fruits and toasted nuts; baguette and truffle honey
with whole grain mustard, toasted brioche and fig confiture
with gruyère and smoked ham crostini
with peaches, melon, baby arugula, ricotta salata and saba
with bibb lettuce, spicy aïoli, avocado and toasted brioche;
with frisee, cherry tomatoes, bacon lardons and lentils
with chopped romaine, roasted cauliflower, apple, spiced pecans and black currants; Curry vinaigrette
with seared peppered yellowfin tuna
with red onion, clover sprouts, romaine, Comté and mustard aïoli; Focaccia
| Pastrami | Grilled chicken, | SDLT burger
with baked cornbread, country ham, frisée, and hollandaise sauce
with apricots, almond-vanilla butter, Vermont maple syrup and berries
with panko fried poached egg and béarnaise sauce
with country ham, shell beans, cashews and sautéed romaine and Garnet yam puree
with grilled corn, Napa cabbage and new potatoes
with chorizo, white beans, seared cherry tomatoes and spinach
with parmesan
| {changes daily}
with smoked chicken, caramelized onions, green olives, feta and sage
with arugula, pine nuts, red onion and balsamic
with Port aspic and house cured ham; Toasted brioche, whole grain mustard and chutney
with spicy remoulade
with white truffle vinaigrette and fried sweet potatoes
with frisée, cherry tomatoes, bacon lardons and lentils
with chopped salad of honey roasted cashews, red grapes, currants, beets, chickpeas and romaine; Curry vinaigrette
with seared peppered Yellowfin tuna
with red wine-shallot reduction
with country ham, shell beans, cashews and sautéed romaine; Garnet yam puree
with prosciutto, mushrooms, tomato and peas; Shaved parmesean
with curry vinaigrette
with country ham, shell beans, cashews and sautéed romaine;
with caramelized onions, fennel, spinach and Comté
with celery root, Napa cabbage and black currant slaw; Spicy remoulade
with basil polenta, bacon wrapped Medjul dates, frisée and spinach
with roasted cauliflower, Chantenay carrots and farro
with French lentils, roasted garlic, parsnips, apples, watercress and pecans
with wild mushrooms, apples and broccoli
with fingerling potatoes, roasted red onion, fennel and seared cherry tomatoes
with spicy aïoli
with pecan shortbread crust, candied pecans and red currant coulis
with fresh fruit and homemade cookies
with honey-thyme ice cream and caramel sauce
layers of toffee, assorted nuts and chocolate mousse
with bruleed bananas and hazelnut anglaise
with almond croquant and lemon chiboust
with black pepper tuile
with homemade cookies
with butter and parmesan
(a.k.a. chicken fingers) with pommes frites
(a.k.a. grilled cheese) with pommes frites
with tomatoes and balsamic vinaigrette
with pommes frites
with chocolate sauce and cookies
with vanilla ice cream
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