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with chervil
with citrus miso vinaigrette
with beets, vodka cream, horseradish oil and 25 year old balsamic
sauté with garlic, fresh herbs, red and yellow teardrop tomatoes
with crème fraiche and Canadian sturgeon caviar
with cipolline onions and thyme jus
with jalapeno and garlic chips
with crispy potato and red carrot reduction
with black currant puree
with buckwheat blini and crème fraiche
with quince, truffle coulis and orange reduction
on olive oil roasted organic root vegetables with lemongrass jus
with truffled vegetables and fines herbes jus
on wasabi potato with pea shoot leaves and smoked tomato jus
on white bean cassoulet with mushroom jus
with grilled lobster on white truffle scented risotto and leek beurre blanc
on buttered Ratte potato and turnip with black truffle jus
on shiitake rice cake with green onion sake shoyu beurre blanc
with white truffle purée, extra virgin olive oil and sherry vinegar
with fresh berries and biscotti
with vanilla ice cream, champagne anglaise and honey nougatine
with wild blueberry compote and poppy seed ice cream
with toffee caramel, cinnamon sour cream and pecan streusel
with vanilla meringue and strawberry mousse
sorbets or ice cream
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