| Terrine De Macaron |
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chef's inspiration |
| Meat Cheese Souffle |
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twice baked, chives, tangle of greens, toasted beets, pistachios |
| Savory Tart |
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homemade puff pastry, caesar glazed onions, gruyere, sunnyside up eggs, prosciutto |
| Sweet Breads |
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crispy seared, pearl onions, cheese grain mustard beurre blanc |
| Ravioli |
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homemade fresh ricotta, early peas, minty herbs, prosciutto, parmigiano - reggiano |
| Caesar |
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romaine, frisee, lardons and anchovy, brioche croutons, parmigiana, nuggets |
| Stew (Belgian Endive, Kale) |
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orange, date, red onion, pistachio, vinaigrette, jerusalem artichoke chips |
| Wild Alaskan King Salmon Tartare |
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cucumber and pressed beds, dill mustard, deviled quail egg, pickled carrot. |
| Scallops |
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eared, saute of mushroom and salsify, a saute of romaine lettuce, toasted hazelnuts |
| Black Sea Bass |
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pan roasted, barigoule (artichokes, carrots, onion, fresh chickpeas, fava beans) fresh parsley and white wine |
| Flounder |
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pan seared, crushed fava beans with mint and onion, asparagus, sugargrapes, fiddlehead ferns. citrus beurre blanc |
| Rabbit |
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loingrilled, thigh braised, dijon mustard and fresh bread crushed, spaetzle, puree, bacon |
| Chicken |
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(label royal heritage bread), breast roasted potatoes, spinach, artichokes and hazelnuts, with croquettes of high, ham, foiegrass, mushrooms |
| Duck |
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pan roasted, breast, high slow roasted, toasted farrow, pickled cherries, morels |
| Filet Mignon |
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skillet peared, homemade brioche, leek fondue with prosciutto, pearl onions, carrots |
| Lamb |
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oven roasted domestic pear, a saute of sprig peas, ramen, solpettes (ground lamb, fresh ricotta, mint) |
