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baked gorgonzola, pears, toasted pecans and aged balsamic
roasted garlic, arugula and meyer lemon vinaigrette
shaved fennel and seville orange vinaigrette
on a bed of wilted mustard greens with smoked tomato and bacon vinaigrette
frisée, poached grapes and aged sherry vinaigrette
toasted coriander and gastrique of key lime
wild mushrooms and pasta rags
toasted garlic crisps
delicato squash purée, truffled shoestring fries and sage gravy
dungeness crab ravioli and rosemary-tomato ragù
garlic roasted potatoes, sautéed swiss chard and bordelaise sauce
cornbread sage stuffing and a dried cherry-burgundy demi-glace
yellow lentil salad, spinach and braised leeks
stuffed with esclavada and tomato conserva
sweet yams and squash, braised apple and red cabbage, foie gras and huckleberry sauce
potato and leek rosti and herb salad
millet and apple stuffing in a pumpkin seed broth
with bailey’s crème fraîche
with house-made shortbread cookies
with vanilla ice cream
with cinnamon walnut ice cream
with whipped cream and pomegranate molasses
with house-made crackers, brioche and apricot chutney
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