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with Niman guanciale
with crème fraîche
with aioli
with Blood Orange and tome cheese
with Niman Salami and white truffle oil
with toasted pumpkin seeds and chive-crème fraîche
with lemon shallot vinaigrette/add Amish blue cheese
with Brandon’s Caesar dressing, parmesan and sourdough croutons
with spinach, Hobbs smoked bacon and roasted garlic
with Hobb’s pancetta and Andy’s Puntarella in a black pepper cream
on an artichoke, leek and cardoon barigoule
with chicken, house made ricotta, slow cooked tomato sauce and pesto cotto
with housemade sausage, grilled fennel, raclette and mozzarella cheeses
with spinach béchamel, mushrooms, root vegetables and Gruyère cheese
with potato-celery root gratin, winter greens and Dijon jus
with Gruyère cheese, caramelized onions and housecut fries
with Andy’s greens, mustard seed and horse radish crème fraîche
with garlic smashed potatoes, watercress and cabernet reduction
with fresh garlic
with truffle oil
with toasted pumpkin seeds and chive crème fraîche
with lemon-shallot vinaigrette/add Amish blue cheese
with Brandon’s Caesar dressing, garlic croutons and Grana parmesan
with Hobbs smoked bacon and roasted garlic
with Hobbs Pancetta and Andy’s Puntarella in a black pepper cream
escarole, baby turnips with a Meyer lemon vinaigrette
house made ricotta, slow cooked tomato sauce and pesto cotto
with potato-celery root gratin and Dijon jus
braised Carmel cabbage and star anise reduction
with black olive and Spanish chorizo risotto and mint jus
with butternut squash crêpes and pomegranate essence
with Fresh Garlic
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