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Sweet crab wrapped in crispy filo with Meyer lemon zest and grilled red onion-champagne-avocado vinaigrette
Fried in a buttermilk-cornmeal batter with a crispy cucumber-apple salad, bacon shards, and saffron aioli
Served with a red wine barbeque sauce, jicama slaw and chipotle corn bread
Served warm with Sambuca-flamed Gulf Shrimp
Grilled romaine with fresh strawberries, manchego, focaccia croutons, and creamy kalamata dressing
Tossed with satsuma and jicama, wrapped in prosciutto and served with Grana Padano crisp and apple-sherry vinaigrette
Warm sun dried tomato-balsamic dressing tossed over spinach, red onions, apples, mountain gorgonzola, and candied pecans
Lightly grilled and served with gazpacho and basil-charred asparagus
Sesame coated and seared, with crispy potato cake, fried ginger-tempura green beans, and wasabi remoulade sauce
Served with lemon grass-asparagus-crab succotash, lemon verbena-roasted garlic mashed potatoes, and roasted fennel vinaigrette
Pan-seared and served with a potato-chive cake, cauliflower puree and sherry gastrique
Grilled and seasoned with alder wood smoked salt accompanied by roast garlic broccolini, cheddar au gratin, and port reduction demi glace
Grilled and brushed with a mango-habanero glaze and served with a fatback black-eyed pea salad and brown sugar snow peas
Pepper-rubbed and oven roasted, served with wilted spinach, creole tomatoes, Israeli couscous and gorgonzola cream
With silky coconut milk sorbet and chocolate caramel
With fresh berries and candied orange zest
With Toffee whipped cream and candied pecans
With a blackberry coulis
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