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French vegetable soup with white beans and basil
with hijiki and sesame snow peas
with d'anjou pears, dried cranberries, broccoli sprouts, toasted pumpkin seeds and our own poppy seed dressing
with sherry and lobster meat
with duck, pistachios, truffles and herb mayonnaise with wasabi
with orange horseradish sauce
in a light saffron cream sauce mildly seasoned with cayenne served with mini penne
with Duchesse potatoes and julienne vegetable mélange
with lavender honey and herbs de provence
with feta cheese, kalamata olives, grilled peppers and arugula and a basil orange drizzle
with lemon confit and dill caper butter served over du puy lentils
with leeks, wild mushrooms and Boursin cheese
with crispy spinach and cointreau sauce
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