| Orange And Pomegranate Cured Salmon |
$5.00 |
with a warm mushroom and artichoke salad red pepper aioli |
| Soy Ginger Lamb Spring Roll |
$6.00 |
with roquefort glaze |
| Wild Boar Teriyaki Meatballs |
$5.00 |
and chickpea saute with blue de bresse |
| Fire-Charred Scallop |
$6.00 |
with indian lentils |
| Chili And Ginger Tossed Cuttlefish |
$6.00 |
on a sweet potato and banana flower sushi, spicy mango sauce |
| Shortribs |
$5.00 |
|
| Summer Beets |
$4.50 |
cured in mirin, vermont chevre |
| Flash Seared Vietnamese Shrimps |
$12.00 |
with glass noodles and spicy coconut salad |
| Warm Braised Veal Salad |
$12.00 |
on a chilled spring roll |
| Coffee Tossed Baby Back Ribs |
$8.00 |
with a puffed rice and bamboo salad |
| Miso Soup With Ramps And Shiitake |
$8.00 |
with a candied rhubarb and sushi rice cake, rock shrimp salad |
| Mung Bean And Mushroom Crepe |
$11.00 |
with cumin and mucnster baked roma tomatoes |
| Pan Seared Scallops |
$12.00 |
|
| Lemongrass Scented Steamed Mussels |
$9.00 |
with white wine and holy basil |
| Pan-Seared Cornish Hen Breasts |
$22.00 |
served on chili lime green beans and a yam cake with smoked darjeeling tea jus |
| Pork Tenderloin |
$22.00 |
on a purple potato and green chickpea cake, wilted arugula,date ginger and tamarind jus |
| Pan-Seared Yellow Back Flounder |
$25.00 |
with jasmine rice and ginger pilaf, coconut brie fondue |
| Banana Leaf Wrapped Halibut |
$26.00 |
on a murmese stir-fry of bok choy and pineapple, ginger rhubarb beurre blanc |
| Muscovy Duck Breast |
$25.00 |
with duck leg and basmati croquette, red currant quick tossed |
| Fire-Charred Sirloin |
$26.00 |
with smoked cha choy, cilantro and taro pave, caramelized lotus seed, creamy chanterelle sauce |
| Zucchini And Tofu Steak |
$19.00 |
with thai basil, yellow tomato coulis on a bed of chanterelle-braised rice noodles |
| Pan-Seared Haddock |
$24.00 |
with a water chestnut, palm heart and green grape seed anise creme fraichc, tomato olive butter |
| Veal Breast |
$11.00 |
and spice basmati rice croquette mimolette, quince jam |
| Mirin Scented Water Chestnut |
$9.00 |
and shitake soup with gingered sweetbreads |
| Salad Of Mixed Greens |
$6.00 |
with a bamboo shoot and wild mushroom spring roll |
| Cotes-Du-Rhone Braised Shortribs |
$22.00 |
quick tossed cumin and scallion scented yams with kaffir lime jus |
| Udon Noodle |
$16.00 - $15.00 |
and a wild mushroom gratin topped. |
| Pokchoy And Shitake Stir Fry |
$13.00 |
|
| Days Sorbet |
$6.00 |
with lady fingers. creme brulee 9 our unique brulee selection offers two brulees of the day, served with pistachio dipped biscuit fingers, day's sorbet |
| Hazelnut And Chocolate Parfait |
$9.00 |
with kirsch anglaise and tasmanian cherries |
