coriander-scented French turbot, pearl onions, brussel sprout leaves, mahogany clam broth
25
sherry glazed Irish salmon, young artichokes, confit fingerling potatoes, onion vinaigrette
24
Maine lobster, langoustine tian, heirloom apples, celery, cous cous, curry emulsion
30
mustard-crusted Niman Ranch veal tenderloin, parsley spaetzle, chanterelles,
pinot noir-veal reduction
29
La Belle Farms duck breast, winter root vegetable-pancetta hash, creamed savoy cabbage,
thyme, horseradish
26
roasted double venison chop, spelt, calimyrna figs, aruguls, balsamic-venison glace
32
18% gratuity added on parties of 6 or more
$3 split charge |
