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with manila clams, white beans, chorizo, and salsa verde
with preserved lemon crème fraiche and smoked salmon toast
with beluga lentils, balsamic roasted onion and herb salad
with duck prosciutto, toasted hazelnuts and tangerines
with green garlic risotto, meyer lemon relish and chervil
with white asparagus, marinated radishes and bottarga aioli
feta cheese, roasted beets, sweet onions and black olive oil
with braised veal cheeks, fava beans and parmesan cream
with sunchoke, black truffle crepes and spring peas
with toasted faro, arugula, artichoke and sundried tomato salsa
with potato puree, mushrooms, baby broccoli, and herbed hollandaise
with cheese grits, braised collard greens, and bacon glazed turnips
with kobacha squash spaetzle, savoy cabbage and sour cherry confit
on shortrib hash and caramelized cippolini onion jus
with shell bean ragout, crushed roma tomatoes and arugula pesto
with braised potatoes, wilted chicories and wood roasted tomato
with hummus and pickled tomato
with chick pea puree and tapenade
red onion marmalade, garlic roasted tomato
with french fries
with burrata and winter tomato sauce
with pulled shortrib
stuffed with chorizo
with herbed aioli
with meyer lemon and avocado relish
wih milk chocolate cream
with yogurt ice cream
with strawberry milk
a semi soft mild goats milk cheese from spain soaked in red wine
an intense flavored fresh sheep, goat and cow’s milk cheese from Wisconsin
a soft blue cheese with a mildly spicy flavor from the auvergne region of central france
a natural rind hard cows milk cheese from france with flavors of caramel and nuts
a slightly nutty hard sheep’s milk cheese from the la mancha region of spain
a semi-soft creamy cow’s milk cheese with a slightly nutty and fruity flavor
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