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with Mignonette, Horseradish and Lemon
with Hot Oil, Soy and Yuzu
with Mustard Sauce
with Dried Miso
with Fingerling Potatoes and Crème Fraiche Panna Cotta
with Tuna Tartare, Ceviche and Raw Oysters on the Half Shell (serves one)
with 3/4 lb. Alaskan King Crab, 8 Gulf Shrimp and 6 Oysters
with 1 lb. Alaskan King Crab, 12 Gulf Shrimp, Tuna Tartare and Ceviche
with 1 lb. Stone Crab, 1 lb. Alaskan King Crab, 12 Gulf Shrimp, Tuna Tartare and Ceviche
with Brie de Meaux, Smoked Kentucky Ham and Figs
with Calvados Caramel Apples
with Blue Cheese-Buttermilk Dressing
with Lemon Shallot Vinaigrette
with Ginger-Barbeque Glaze
with Bordelaise Sauce
with Red Wine Sauce
with Roquefort Butter
for Two with Béarnaise
with Root Vegetables
with Red Wine
with Parsley, Butter and Lemon
with Lemon Confit and Ponzu
with Fresh Hearts of Palm "Carbonara" and Parsley Breadcrumbs
with Thyme and Garlic
with Graham Cookies
with Candied Peanuts, Fleur De Sel and Caramel Crème Fraiche
with Hot Brandy Sauce and Orange Mascarpone
with Sesame Coconut Wafers
with Caramelized Bananas
| Moscato d’Asti, La Spinetta, Bricco Quaglia, Italy 2006 | Syrah Port, Sable Ridge Vineyards, Bennett Valley 2003 | Tokaji, Oremus, Hungary 2003 | Taylor 10 Year Port
| Taylor 10yr | Fonseca 20yr | Dow’s Vintage 2000 | Syrah Port, Sable Ridge Vineyards, Bennett Valley 2003
with Barbeque Sauce
with Sambal Mayonnaise
with Sweet and Spicy Dipping Sauce
(3 ounces)
with Chocolate and Caramel Sauce
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