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watercress and micro greens
tarraon, goat cheese fondue, sautéed shallots, grapes. | 9 |
parfait of cured salmon and fresh tuna tartare
traditional condiments, caviar and créme fraiche. | 14 |
lobster cassoulette
parma ham, winter beans, pecorino crust. | 16 |
mediterranean roasted day boat scallops
cauliflower puree, golden raisin puree, saffron-chorizo oil drizzle. | 15 |
sorrel dusted white bean soup
truffle oil and pancetta. | 8 |
morrocan spice shrimp with braised fennel
kalamata olives, oranges, sundried tomatoes, cotija cheese, almonds. | 13 |
pancetta dusted white bean soup
truffle and sorrel oil. | 8 |
potato and chive gnocchi
lamb ragout and minted peas. | 11 |
hand forested roasted field mushrooms
potato napoleon, vegetable nage, chives. | 11 |
foie gras terrine
plum ginger compote, toasted brioche. | 15 |
pan seared maryland crab cake
spicy butter, petite "fine herbs" mediterranean salad. | 13 |
B.B.B.B.I.S.
butter beans, bacon, baby iceberg salad, heirloom tomatoes, roasted styrian pumpkin seed oil, aged stilton dressing. | 10 |
thai style confit of duck
crispy citrus ragout, sauce of tamarind and scotch bonnette. | 12 |
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ginger seared alaskan salmon
cracked pepper, roasted potatoes, peas, burgundy sauce. | 27 |
crisped loin of tuna
wasabi-onion puree and shitake-edamame ragout. | 30 |
roasted red snapper
carrot-curry broth, new zealand mussels and vegetable cous cous. | 26 |
nicoise style striped bass
saffron potatoes, sweet roasted garlic, haricot vert, tomato fondue. | 28 |
chorizo encrusted pacific black cod
savoy cabbage, white coco beans, harissa, black truffle essence. | 28 |
pomegranate rack of lamb
stewed lamb shank, eggplant-potato tart, cumin-roasted garlic. | 28 |
fennel and galic crusted pork tenderloin
warm quince-apple ragout and au gratin potato, chipotle-cider reduction. | 29 |
wellington of venison loin
mushroom duxelle, foie gras mousse, juniper berry-current reduction. | 32 |
carmelized mallard duck breast
salad of beluga lentils, shallots, olives, lemon confit, peppercorn sauce. | 32 |
two way organic chicken with toasted corn flan
coq au vin style leg, pan roasted breast, infused citrus sauce. | 27 |
grilled tenderloin of beef with celery root and truffle gratin
cipollini onion, cabernet reduction, pistachio gremolata. | 33 |
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menu and prices subject to change |
