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with muscat grapes
with Cajun rémoulade
with balsamic syrup and herb oil
with lime marinated onions and sour cream
with Osetra caviar and créme fraiche
with French lentils, Tiawana and Dijon vinaigrette
with black bean-mango salsa and vanilla rum butter
with a green apple mignonette
with soft polenta and tomato-olive-basil sauce
with Tuscan white beans and a thyme jus
with wilted spinach and poached seckel pears
with morel mushrooms, asparagus and crispy truffled potatoes
Provolone cheese, olives and roasted peppers
with organic greens and tinto vinaigrette
with Parmesan cheese and eggless lemon-anchovy dressing
with pea shoot and tofu dumplings and pickled plum-soy dipping sauce
with feta cheese, quail's egg and golden raisin-cumin vinaigrette
stuffed with terrine of foie gras wrapped in crisp potato with homemade gnocchi
with tomatoes, garlic, shallots, lemon zest and a touch of cream
with Italian truffle cheese and toasted hazelnut vinaigrette
with apples, candied walnuts, Roquefort blue cheese and balsamic vinaigrette
with fresh mozzarella, vine ripe tomatoes, arugula and extra virgin olive oil
with Jamaican spiced oxtail, boniato mash, wild mushrooms and red wine sauce
with wild mushrooms, fava beans, English peas, baby carrots, ciabatta croutons, shaved Reggiano and essence of white truffles
with roasted peppers and corn, carpaccio of zucchini, shaved Reggiano and poached garlic vinaigrette
with tomatoes, chorizo, smoked pimento, garlic, potatoes, white wine and cilantro
with heirloom tomatoes and parmesan
with Spanish chorizo and Aurrichio Provolone cheese
with crispy pancetta wheels, rosemary, walnuts and blue cheese
with mango Scotch bonnet barbeque sauce, jack cheese, corn, black beans, and roasted chilies
with grilled onions, olives, oven-dried tomatoes, parmesan, mozzarella, and arugula leaves
with Maine lobster and pesto
with crispy pancetta
with sage brown butter sauce
with grilled chicken, white beans, prosciutto, escarole, garlic, tomato, fresh herbs and Reggiano cheese
with fresh Maine lobster, scallops, clams and mussels, tomatoes, zucchini and picked herbs in a light tomato-chili-garlic broth
with Italian bacon, onion, English peas, cream and Pecorino Romano cheese with black truffle
with wild mushrooms, oven-dried tomatoes, pancetta, spinach, herbs and a touch of cream
with stewed tomatoes, garlic, eggplant, arugula, extra virgin oil, mozzarella, picked herbs and a touch of cream
with mango honey glaze, charcoaled vegetables and sweet potato vanilla bean purée
stuffed with rosemary, lemon, Picholine olives, arugula, light vinaigrette and shoestring potatoes
with caramelized sweet onion, Swiss chard, marrow toast and red wine short rib sauce
with buckwheat noodles, Japanese mustard sauce and mango ponzu
crusted with goat cheese and pistachios, served with gratin of potato and Pinot Noir sauce
with clams, mussels, chorizo, fennel, potatoes, tomatoes, garlic and saffron broth
with braised cabbage, chestnuts, twice baked potato and Southern Comfort apple jus
over wild mushroom polenta, roasted shallots and Porcini
with rose fingerling potatoes, baby carrots, confit of tomato and lemon confiture
with fresh & crisp chickpeas
with wild mushroom-salsify ragôut, roasted potatoes and horseradish butter
with fire roasted wild mushrooms, roasted garlic mash, Chianti sauce and gorgonzola butter
with truffled twice baked potato, confit of tomato and crispy onion rings
with Oriental black bean-ginger sauce and jasmine rice
with French vanilla ice cream
with chocolate fudge ice cream
with cinnamon ice cream and toffee sauce
with vanilla fudge ice cream
with mango sauce and strawberries
with a palmier cookie, mocha Vienna and fresh berries
with white chocolate almond crush ice cream
| Pistachio | Peach Vanilla Swirl | Coconut
| Kiwi | Blueberry Marsala | Banana
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