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served warm on caper endive salad and dill sauce
served with radicchio and arugula and roasted garlic sauce
served on chilled ratatouille and toasted pine nut vinaigrette
with crisp lotus chips, ginger, nectarine and rice wine vinaigrette
sautéed medallion on a seafood basil crepe with roasted asparagus, orange vinaigrette and black rice
served with nectarine-cashew-pink peppercorn chutney, roasted broccoli and Israeli cous cous
on a crab and shitake timbale with wilted spinach, Darphin potato and rosemary sour cream
stuffed with shallots and almonds on roasted potatoes beet puree and fresh mint sauce
on fresh wasabi noodles and seaweed salad
with Napa cabbage slaw and sherry vinegar potato chips
with tomato, corn, and Yukon gold potato salad and saffron yogurt sauce
the chef's ever changing fantasy
with fresh berry compote and sorbets of the day
served with vanilla ice cream, toasted almonds and pineapple sauce
with cocoa whipped cream and vanilla bean brittle
with mint chocolate chip ice cream and caramel sauce
with candied pistachios and cantaloupe soup
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