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with bananas and vanilla sauce
with hollandaise sauce and shaved truffle
with oven roasted tomatoes, basil and fresh mozzarella
Chef’s selection of the day’s freshest ingredients
with roasted peppers, spinach, caramelized onions and sofrito
with cinnamon sugar, vanilla crème fraîche, candied walnuts and maple syrup
with maple syrup
with fresh berries and raspberry sauce
with potato pancakes and crème fraîche
Petite grilled hangar steak, two eggs any style and breakfast potatoes
with caponata sauce
Crispy calamari, haricot vert, and red onion served with roasted garlic aioli
with Humboldt Fog goat cheese, baby mache lettuce and roasted pistachios
hearts of romaine, grilled chicken, tomato, avocado, bacon, egg and blue cheese
hearts of romaine lettuce, garlic-anchovy dressing, and Parmesan lavosh cracker with pan roasted chicken breast
Prosciutto di Parma, fresh mozzarella, basil, aioli, and oven roasted tomatoes
pressed ham and Gruyere cheese sandwich on brioche bread
with choice of cheese, red onion marmalade and garlic aioli
tomato, basil and fresh mozzarella
with pancetta, sage, candied hazelnuts and butternut squash jus
with truffle sauce and shaved Parmesan
with carmelized onion
with oven roasted tomatoes, crispy shallots and balsamic vinaigrette
with hearts of romaine lettuce, garlic-anchovy dressing and spiced lavosh cracker
with fresh pears, candied almonds, goat cheese and champagne vinaigrette
with watercress, apple, gorgonzola dolce and candied walnuts
Crispy calamari, haricot vert and red onion served with roasted garlic aioli
with chili oil, cilantro-scallion salad and wonton crisps
Tomato, basil and fresh mozzarella
with French cornichon pickles, Dijon mustard, pear and crostini
with white wine, garlic, citrus and saffron aioli
with melted cherry tomatoes, fresh basil and shaved Parmesan
with duck confit, sautéed arugula, fromage blanc and caramelized onions
with house made herbed gnocchi and shaved Parmesan
with linguini, white wine, tomato and garlic
Saffron risotto with pan seared scallops, oven roasted tomatoes and fennel
with Brussels sprouts, roasted butternut squash, cipollini onions and vin blanc sauce
with shaved fennel salad and beet-orange sauce
with broccolini, baby carrots and roasted garlic mashed potatoes
with escarole, sweet potato gratin and pork jus
with Parmesan potato galette and sunchoke creamed spinach
with wild mushrooms, roasted potatoes and truffled bordelaise sauce
with crisp Parmesan polenta, spicy greens, and braising jus
with roasted cippolini onions
with shaved garlic
with thyme and garlic
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