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with chevre and toasted pecans
with avocado and Cole Slaw
roasted peppers, tapenade, fontina and cole slaw
with ginger-lemon-cilantro aioli, Asian noodle salad, grilled eggplant
with chicken sausage, mushrooms, tomato, summer squash, basil, Regianneo
stuffed with corn, hominy, potato, jack cheese, tomato-avocado salsa, red rice, black beans and sour cream
with lemon-parsley butter, roasted potatoes and vegetables
black & gold caviar, corn cakes, crème fraiche
sushi rice, wrapped in nori with ginger-soy-wasabi sauce
with shaved Parmigiana Regarrio
with chevre, toasted pecans and organic beets
with curry-cilantro mayonnaise
Humboldt Fog, Sao Jorge and Point Reyes Blue with port syrup drizzle, walnut apricot bread and apple slices
with local organic melon
with vegetables
with chantrelle and blue oyster mushrooms, mashed potatoes and braised fennel
with polenta and organic chard
with shallots braised in brandy and red wine with toasted red potatoes
stuffed with hominy corn, potatoes, greens and jack cheese with tomato avocado salsa, black beans, red rice, sour cream and a tortilla
sorrel sauce, brown basmati rice with tat soi
with oven fries
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