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with Filberts, Vermont Goat Cheese, Sherry Vinaigrette
with Feta Cheese, Caperberries, Cured Lemon
with Parmigiano Reggiano, Brown Butter, Calabaza, Sage, Guanciale
with “Egg Mimosa,” Green Asparagus Coulis, Crispy Shallots, Hibiscus Flor de Sal
with Local Greens, Green Apple, Jicama, Corn, Tomato, Cucumber, Champagne Vinaigrette
with Coconut, Cilantro, Maple Syrup
with Fuji Apples, Leeks, Buttermilk Blue Cheese, Pistachio
with Yuzu Cream, Soy-Onion Marmalade, Togashi Pepper
with Balsamic Vinaigrette, Fresh Herbs, French Breakfast Radish
with 12-Hour Fennel, Oven-Dried Tomato, Lemon Confit, Tuscan Olive Oil, Cauliflower Puree
with Sofrito, Chorizo, Cockles, Coco Beans
with Candy-Striped Beets, Horseradish, Lemon Thyme, Goat Cheese Mashed Potatoes
with Veal Shank, Italian Sausage, Pancetta, Meatball, Mozzarella, Tomato
with Grafton Village Cheddar, Caramelized Onion, French Fries
with Broccoli Rabe, Sicilian Blood Orange, Okinawa Sweet Potato Puree, Cipollini Onions
with Yukon Gold Potato-Goat Cheese “Gateau”, Field Greens, Banyuls Vinaigrette
with Bordelaise Sauce, Mashed Potatoes, Rocket Salad
with Quince Jam, Butternut Squash-Smoked Bacon-Brussels Sprout Hash, Cranberry Oil
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