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Fresh crab, celery root rémoulade, tarragon mustard sauce slices of ruby grapefruit and orange
Served with lemon, red wine mignonette and fresh raw horserdish
Fresh Dungeness crab cakes served with three mustard dressing and asparagus
Rich beef broth with crispy onion topping and Gruyère cheese
Cherry tomatoes, cucumber in a classic French gourmande vinaigrette of fresh lemon juice and extra virgin olive oil
Fresh lettuce, pear, arugula, Sonoma goat cheese, candied hazelnuts and maple vinaigrette
Roasted beets, fresh apples served with walnut oil vinaigrette and Point Reyes blue cheese
Grilled asparagus served on a prosciutto wrap with a blood orange mascarpone
Sliced first grade ahi with an olive tapenade over crostini
Mussels steamed in white wine with shaved fennel, red onions, leek and a fresh tarragon cream
Brined, grilled and served with creamy goat cheese polenta, braised greens and a Pinot Noir sauce
Organic chicken, artichoke bottom, porcini mushroom, fingerling potatoes and rosemary vinaigrette
Roasted duck breast tournedos with rhubarb, duck leg confit, tatsoi, apple and Calvados cream sauce
Cream of canelinni beans, fava beans, shaved fennel and pea shoots with a Pinot Noir reduction
Crusted with horseradish and served with a stew of asparagus and morels
Shrimp, scallops and calamari prepared Mediterranean style with capers, tomato, olive, lemon zest and fresh penne
Served with celery root purée, frisée salad with bacon vinaigrette and a Port reduction
Salt & pepper rubbed steak, truffle and potato gratin, creamy spinach, and a Zinfandel reduction
Grilled and finished in the oven, served with baby carrots, fava beans, chanterelles, salsifis and Niçoise olive sauce
Baby carrot, fennel, shitake mushroom, celery and tender pea shoots cooked in a North African broth
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