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with Butternut Squash, Golden Raisins and Roasted Chestnut Vinaigrette
with Arugula and Radicchio
with Bitter Greens and Preserved Lemon Dressing
with Black Sesame Tuilles and Tahini Sauce
with Baby Spinach and Warm Pancetta Vinaigrette
with Skordalia and Olives
with Green Peppercorn and Pistachios; Herb Salad and Sherry Mustard
with Orange-Cranberry-Waldorf Salad and a Buttermilk Potato Cake
with Chorizo-Rock Shrimp Beignets and a Roasted Tomato and Tea-Smoked Mushroom Ragoût
with a Calamari Vinaigrette, Belgian Endive and White Bean Puree
with Wilted Spinach, Blue Cheese Spaetzle and a Prune, Smoked Almond and Red Onion Compote
with Pumpkin-Cornbread Stuffing, Jalapeño Mashed Potatoes and Haricots Verts
with Herb-Roasted Tomato, Haricots Verts and Shaved Parmesan; Ricotta Gnocchi and Chardonnay Sauce
with Gorgonzola Agnolotti, a Frisee and Pancetta Salad and Barolo Sauce
with Polenta, Grilled Eggplant and Mascarpone Tian, Wilted Baby Spinach and Tomato-Infused Lamb Jus
with Roasted Red Pepper Sauce
with Arugula
with Baby Spinach Salad; Warm Pancetta Vinaigrette
with Wild Mushroom Sauce
with Grilled Shrimp
with Smoky Duck Confit, Grilled Zucchini and Roasted Carrot
with Roasted Vegetables and Parmesan Vinaigrette
with Warm Calamari Vinaigrette, Belgian Endive and White Bean Puree
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