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with pears, gorgonzola cheese and spiced walnuts
with fennel, Yukon gold potatoes and spinach in a saffron cream broth
with mascarpone cheese, pine nuts and arugula
with goat cheese, kalamata olives, red bell peppers, cucumbers, red onions, almonds and sherry vinaigrette
with avocado, green beans, nectarine salsa, couscous, grilled eggplant and mixed greens
tossed with julienned vegetables, soy-rice vinaigrette and hazelnuts; served with noodles, apples and mixed greens
tossed with Belgian endive, oranges, dried cranberries, and hazelnuts; topped with aioli
with warm bacon-red cabbage-red wine vinaigrette, almonds and poached pears on a bed of endive and spinach
with mixed greens, green beans, aioli, carrots, and nectarine salsa
tossed with smoked chicken (or mushrooms for vegetarian), broccoli, sauteed onions, sundried tomatoes and parmesan cheese
with bacon, tomatoes, pine nuts and red chard in a light cream sauce
with roast sweet pepper aioli
soft polenta and vegetables
with Madeira sauce, shiitake mushrooms, soft polenta and vegetables
with watercress aioli, pineapple-pear salsa, soft polenta and vegetables
of leeks, portobello, shiitake mushrooms, corn and kale in a vegetable broth; with soft polenta
with sundried tomatoes, green onions, aioli and spinach
with mixed greens and pesto
with spinach and pesto
with red pepper aioli and mixed greens
with mixed greens
with coffee custard sauce
with almond cookies
with biscotti
with white pepper ice cream
cup or bowl
with goat cheese, cucumbers, red bell peppers, red onions, kalamata olives and almonds
with Belgian endive, oranges, dried cranberries, and aoli
with mixed greens, aioli and pineapple-pear salsa
with chicken
with avocado, green beans, pineapple-pear salsa, couscous, grilled eggplant and mixed greens.
tossed with julienned vegetables, soy-rice vinaigrette and hazelnuts; served with noodles, apples and mixed greens.
with warm bacon-red cabbage-red wine vinaigrette, almonds and poached pears on a bed of spinach and endive.
on a bed of napa cabbage with soy-sake sauce, Chinese eggplant, noodles and carrot salad
layered with oyster mushrooms, ricotta and goat cheese; served with tomato sauce, sautéed greens and polenta
with a sauce of porcini mushrooms, ricotta and goat cheese; served with polenta and arugula
with madeira sauce, potato gratin, grilled shiitake mushrooms and watercress
with mustard sauce, stilton cheese and pistachio; served with potato gratin and vegetables
tossed with smoked chicken (or mushrooms for vegetarian), sundried tomatoes, sautéed onions, broccoli, and parmesan cheese.
with bacon, tomatoes, pine nuts and red chard in white wine cream sauce
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