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TAHINI ASIAN SLAW
HORSERADISH CRÈME FRAICHE - CAPERS - FRISEE SALAD EXTRA VIRGIN OLIVE OIL
MASCARPONE & PARMIGIANO REGGIANO SPINACH AND WATERCRESS PREPARED IN A BROWN BUTTER SAUCE TRUFFLE OIL ESSENCE
STEAMED WITH SAUVIGNON BLANC TUSCAN BEANS - SWISS CHARD - SOPRASOTTA - SPICY TOMATO BROTH
ANDOUILLE SAUSAGE-SWEET BELL PEPPERS PEARL ONIONS PREPARED WITH A DARK ROUX AND DIRTY RICE
CHEF’S SELECTION OF SMOKED DRIED CURED MEATS ARTISANAL CHEESES - FRUIT MOSTRAD - CROSTINI - EXTRA VIRGIN OLIVE OIL
SEARED SHRIMP - GREEN CURRY & COCONUT MILK SAUCE BABY CORN - WILD MUSHROOMS - BASMATI RICE
RED & GOLDEN BEETS - DRIED APRICOTS - CANDIED WALNUTS GOAT CHEESE - HAZELNUT & SHERRY VINAIGRETTE
ROQUEFORT CHEESE - BIBB & RADICCHIO DOOR COUNTY CHERRY & RED WINE DRESSING - TOASTED PINE NUTS
LEMON VINAIGRETTE - FIELD GREENS CHERRY TOMATOES - CAPERS - SHAVED RED ONION
THAI BASIL - LOLLA ROSSA GREENS - PINE NUTS - CHERRY TOMATOES JULIENNE CUCUMBERS - HEART OF PALMS - SWEET RICE WINE VINAIGRETTE
RED ROMAINE LETTUCE - ANCHOVY & WHITE TRUFFLE VINAIGRETTE GARLIC CROUTONS - PARMIGIANO-REGGIANO CHEESE
OLIVE TAPENADE STEWED LENTILS - FRENCH BEANS - BASIL BEURRE BLANC - FRIED CAPERS
PINOT NOIR REDUCTION PARSNIP GRATIN - MARINATED ASPARAGUS
RED WINE BRAISED STRAUSS VEAL SHANK ROASTED ROOT VEGETABLES - GREMOLATA GARNISH
LEG OF DUCK CONFIT & BREAST ROASTED BUTTERNUT SQUASH - FAVA BEANS - WILD MUSHROOMS RED WINE & ROSEMARY REDUCTION
BABY SPINACH & TARRAGON RISOTTO WASHINGTON STATE MUSSELS STEAMED IN A SAFFRON COCONUT MILK BROTH
SPINACH & MASCARPONE & GOAT CHEESE - WALNUTS PORT WINE MACERATED RAISINS - POTATO PANCAKE - SAUTÉED GRANNY SMITH APPLES CIDER REDUCTION
GREY GOOSE VODKA SAUCE - WILTED SPINACH LUMP CRAB BREAD - ORANGE & GRAPEFRUIT SUPREMES - SAUTÉED ARTICHOKES
PORT WINE REDUCTION YUKON GOLD POTATO PUREE - SAUTÉED SNAP PEAS - CARAMELIZED MUSHROOMS
ARTICHOKE FONDUE - RATATOUILLE - WILD MUSHROOM RED PEPPER COULIS - BUERRE BLANC - SAUTÉED ASPARAGUS
BULGOGI - SAUTEED BABY BOK CHOY SWEET GLAZED CARROTS - FINGERLING POTATOES
ROASTED GARLIC REISLING REDUCTION - SAUTEED GINGER SWISS CHARD PEAR INFUSED JASMINE RICE
BUCATINI PASTA - PANCETTA - ONIONS - PLUM TOMATOES EXTRA VIRGIN OLIVE OIL - PECORINO CHEESE
BALSAMIC & RIESLING REDUCTION BLANCHED SAVOY CABBAGE - TUSCAN BEANS
THREE SAUCES (CHILI GARLIC - OYSTER SAUCE - WASABI) GOMAWAKAME & MARINATED SOBA NOODLES - BLACK & WHITE SESAME SEEDS - SOYBEAN SPROUTS
CHERRY TART IN BROWN BUTTER BATTER FRUIT COMPOTE & CRÈME ANGLAISE
CRÈME ANGLAISE
ESPRESSO FLOURLESS CHOCOLATE CAKE MOCHA GELATO - RASPBERRY SAUCE
VANILLA BEAN - GODIVA CHOCOLATE TIA MARIA
CARAMEL SAUCE - WHIPPED CREAM
MINT ICE CREAM - CINNAMON ANGLAISE
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