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Potato, Artichoke, Haricot Vert, Egg, Roasted Peppers
Sweet Peppers, Fennel, and Swiss Chard, Scampi Butter
Beef and Beet Soup with Crème Fraiche
Chef's Daily Inspiration
Lobster and Shrimp Veloute
Path Valley Organic with Dijon Vinaigrette
Grapefruit and Avocado with Poached Egg and Bacon
Poached in Coral Butter, Braised Endive and Beet Carpaccio
Blue Cheese Bacon Dressing Pumpernickel Croutons
Clam and Cuttlefish, Asian Daikon Slaw
with Asparagus Salad and Poppy Seed Vinaigrette
Sashimi Tuna in Wasabi Gelee with Kumamoto Topper
With Wild Ramps and Morels
Sweetbreads with Fresh Fava Beans, Puff Pastry
Brown Butter, and Raisin Sauce
Applewood-Smoked Bacon, Steel-Cut Blue Grits, Lobster Oil
Stuffed with Crab cake, Riesling Butter and Capers
Crisp Potato Crust, Black Olives, Escarole with Orange Hollandaise
Cauliflower and Potato Cake, Beurre Rouge, Gravlax Fennel Salad
Braised Octopus and Mustard Greens and Cannellini Beans
Stuffed with Brioche and Pine Nut Pudding
Breast and Confit Leg, Savory Apple Rhubarb Pie, Cassis Sauce
Trotter and Porcini Crust, Cabbage, Mustard Grain Sauce
Smoked Lamb Shoulder, Snap Peas, Carrots, Mint, Cumin Jus
Sauce Dianne and Crisp Onion 'Angel Hair'
Stuffed with Foie Gras Butter, Served with Gratin Potato
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