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with Mignonette, Horseradish and Lemon
with Roasted Poblanos, Oranges and Capers
with Tuna Tartare, Salmon Ceviche and Raw Oysters on the Half Shell (serves one)
with King Crab, Gulf Shrimp, Mussels and Oysters (serves four to six)
with the addition of Maine Lobster (serves five to seven)
with Brie de Meaux, Smoked Kentucky Ham and Figs
with Roasted Peaches and Shallots
with Blue Cheese-Buttermilk Dressing
with Lemon Shallot Vinaigrette
with Figs and Gorgonzola
with Bordelaise Sauce
with Red Wine Sauce
with Roquefort Butter
for Two with Béarnaise
with Honey and Cider Vinegar Sauce
with Parsley, Butter and Lemon
with Lemon Confit and Ponzu
with Maitre d’Hotel Butter
with Red Wine
with Chanterelle Mushrooms and Baby Leeks
with Baby Artichokes and Fava Beans
with Comte Cheese
with Butter
with Thyme and Shallots
Please confirm that this restaurant at this location is permanently closed...
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