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with crispy basil florets
with chipotle and basil oils, toasted pumpkin seeds & fluer de sel
with walnut pesto, basil & balsamic reduction
with cumin tahini
with Path Valley radishes and grainy mustard vinaigrette
with cilantro
with toasted cashews & sesame ginger dressing
with garlic pesto, apple & crostini
with apple confit, shallot brown butter, roasted tomatoes & toasted walnuts
with coriander tomato sauce, aged gouda & grilled greens
with edamame & sage
with shiitake mushroom ragout & gingered bok choy
with pickled red onions, greens & citrus aioli & truffled pomme frites
with garlic & white wine
with chili garlic
with rosemary cardamom infused coconut milk
with ancho chiles, coriander oil & lime sorbet
with sesame & Sicilian pistachio gelato
with maple spiced nuts, organic fruit & crostini
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