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