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Fresh Horseradish Cognac Sauce, Crispy Parsnip and Chopped Chives
Baby Artichoke Hearts, Capers, Shaved Reggiano Cheese and White Truffle Oil
Infused with Lemon Butter, Topped with Paddlefish Caviar
Blood Orange Vinaigrette with Candied Walnuts, Apple Crisps and Fresh Orange Segments
With Fontina Fondue, Beurre Blanc, Cucumber and Apple Relish
Red, Gold and Candy Cane Beets with Truffle Marinated Asparagus, Roasted Pistachios and Chèvre Cheese Over Micro Greens
Finished with Lobster, Crème Fraíche and Caviar
With Micro Arugula and Frisée Salad, Roasted Garlic, Shallots and Crostini
Served with a Fruit Compote, Candied Walnuts, and Fresh Berries
Tournée Potatoes, Braised Baby Fennel, Turnips, Cherry Tomatoes and English Peas, with Tomato Consommé
Wild Mushroom Risotto, Wilted Mustard Greens and Fresh Dungeness Crab, Finished with Chardonnay Beurre Blanc
Tasting of Three Different Preparations Using Fresh Seasonal Ingredients. Muscovy Duck Confit, Pan Seared Duck Breast and Duck Spring Roll
Black Truffles, Sweet Potato Pommes Frites, Watercress and Baby Vegetables with Demi-glace
Sautéed Spinach with a Parsnip Potato Croquette and Cider Rhubarb
Goat Cheese Gratin, Spicy Tomato Jam and Pine Nut Dust with Lamb Jus
Truffle Puree Potatoes, Roasted Vegetables, Sun dried Cherries, and Pine Nuts
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