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White anchovies, focaccia croutons, romain hearts, and parmesan.
Shaved vegetables, local greens, and green goddes dressing.
Creme fraiche and tarragon.
Baby kale, roasted beets, and sherry vinaigrette.
Crab salad and crostini.
Sesame, avocado, and endive.
Caramelized cauliflower and bearnaise.
Basil-whipped potatoes, lobster demi, and green beans.
Macaroni gratin and butter bourbon.
Creamed kale, roasted fennel, parmesan, and Kalamata olive vinaigrette.
Roasted breast, confit leg and thigh, polenta, and butter bourbon.
Corn and kale, grape tomato, and basil.
Grilled stone fruit compote and green beans.
Braised oxtail in a savory doughnut hole with au poivre sauce.
Roasted tomato sauce, parmesan, and focaccia toasts.
Daily preparation of housemade charcuteries with traditional garnishes.
Whipped butter and sea salt.
Seasonal dipping sauce.
Roasted pepper aioli.
Parmesan, jarlsberg, and lemon.
Portabella, cremini, shiitake, rosemary, and roasted garlic.
Golden raisins, balsamic, and capers.
Bacon, fontina, scallions, and creme fraiche.
Confit garlic with creme and butter.
Shallots, butter, and herbs.