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Shared Plates |
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Corn and Crab cake |
12 |
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Fresh corn, lump crabmeat, and shrimp, parley tartar sauce |
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Sushi of Hamachi |
12 |
| Grapefruit, avocado, Fresno Chile, lemon purée
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Rock Shrimp and Calamari Tempura |
15 |
| Smoked paprika aioli and pickled ginger
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Seared foie gras |
15 |
| Green apple salad and plum reduction |
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First Course |
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Soup or Crepe Du Jour |
8 |
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Enjoy Chef's choice of daily inspiration |
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Tomato and Mozzarella salad |
12 |
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House made mozzarella, marinated tomatoes, fresh basil,
And balsamic reduction
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White Truffle Caesar Salad |
12 |
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Romaine lettuce, parmesan tiles, house made crouton, tomatoes |
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Salad of Duck |
15 |
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Slow cooked duck, mixed greens, chevre goat cheese, spiced strawberries, and red wine dressing |
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Main Course
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Seafood Du Jour |
Market Price |
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Smoked White Truffle Infused Sirloin |
30 |
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Roasted corn mash, bone marrow croquette, caramelized onions, asparagus, peppercorn sauce |
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Filet |
30 |
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Horseradish mashed potatoes, seasonal vegetable, red wine sauce or buerre noisette Hollandaise |
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Coq Au Vin |
28 |
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Red wine braised chicken thighs, potato stew with bacon, olives, mushrooms and onions |
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Duo of Piggy |
27 |
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Peppercorn encrusted pork belly, thyme crusted tenderloin, goat cheese polenta, roasted fennel, five-spiced fig port reduction
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Lamb and Wild Mushroom Pot Pie |
28 |
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Slow roasted leg of lamb, wild mushroom, peas, baby carrots, mashed potatoes, and rosemary jus |
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