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with "confetti" of summer vegetables, poached egg, shaved Parmigian, and lemon thyme vinaigrette.
with local chevre and toasted hazelnut vinaigrette.
with sweet pepper, pickled eggplant, Verjus poached raisins, and lemon zest puree.
with orange dusted Bluefin tuna, Marcona almonds, aged sherry gelee, and white celery.
with leek fondue, lemon thyme, garlic toast oil, and two textures of potato.
with molasses butter, French Breakfast radish, and wild sorrel.
with braised Rabbit, summmer truffle, lovage, and sweet peas.
with farm ricotta, "cassoulet" of summer vegetables, and tomato consommé.
with sauce "gribiche," easter egg radish, pickled ramps, and pumpernickel "toast."
with locally foraged Chanterelle mushrooms, fava beans, bacon lardons, cipollini onions, and sauce "diable."
with slow braised pork belly, pickled watermelon, and aromatic herbs.
with petite root vegetables and sweet garlic "panisse."
with apricot white bean puree, sage leaf tempura cocoa, and citrus brown butter.
with truffled peaches, braised farm leeks, and red wine "gastrique."
with lemon thyme pot de créme and apricot sorbet.
with frozen lemon curd and minted berry "salad."
with sorbet of local strawberries and chocolate lavender frappe.
with white chocolate, mango sorbet, and Thai basil foam.
with "gateau d'epices," fresh lychee, and szechuan peppercorn ice cream.
with almond Financiers.
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