Pan-Fried Goat Cheese |
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Panko coated and pan-fried, served with arugula, compressed pear, nicoise olive and arugula puree |
Seared Sea Scallop |
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Tender sea scallop, pan seared and accompanied with braised kale & fennel, mushrooms and mustard vinaigrette |
Pasta or Ravioli of The Day |
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Handmade by the chef, using high-quality semolina and the best ingredients |
Duck Confit Rillette |
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Served with whole grain mustard, parsley, black pepper with butter crostini |
Fennel & Arugula Salad |
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Shaved fennel, fresh arugula, served up simply with lemon, olive oil, parmesan and roasted beets bathed in beet vinaigrette |
Warm Frisee Salad |
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House-made bacon dressing and chef's special pickled egg, sourdough crouton, crisp bacon and julienned carrots |
Soup Du Jour |
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Daily soups are masterfully created under the direction of chef nick |
Sous-Vide Lamb Chop |
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Accompanied by tourne potato confit, baby vegetables atop red wine jus |
Crispy Pork Belly |
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Sous vide preparation and pan-seared to crispness, served with celery root puree, sauteed spinach and roasted parsnip |
New York Steak |
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Served with sizzling roesti potatoes, winter vegetable medley, veal demi-glace and horseradish froth |
Duck Breast |
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Brussels sprouts, butternut squash puree, caramelized onion accentuate this beautiful dish set upon duck demi-glace |
Braised Portabella |
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Served with rich eggplant caponata and house-made mushroom jus |
Pan Seared Chicken Breast |
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Accented by nutty barley, roasted kale and winter vegetable medley, nestled in house-made chicken/mushroom demi-glace |
Fish of The Day |
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Pan fried, oven finished and served with forbidden rice pilaf, zaatar-spiced sauce with fire roasted tomatoes, and drizzled with pomegranate molasses. |
Chefs Choice Daily Special |
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Grilled Cheese |
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Chef's Pasta of the Day |
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