tartar of beef tenderloin, capers, red onion, parsley, cornichons, quail egg

japanese yellow tail crudo, radish salad, cucumbers, shiso, and soy-mustard

housemade fettuccine, wild mushrooms, parmigiano reggiano, truffle oil

hardwood grilled quail, plums, sweet corn, grilled baby leeks, red wine gastrique

field greens, cherry tomatoes, english cucumbers, radishes, balsamic vinaigrette

green beans, yellow wax beans, roasted red onions, tomatoes, hard boiled eggs, nicoise olive tapenade

12oz hardwood grilled ribeye, potato-salsify gratin, slow roasted dutch shallots, black trumpet mushrooms, pink peppercorn sauce

herb-mustard crusted venison loin, braised savoy cabbage, honey glazed chestnuts, cipollini onions, cinnamon-red wine reduction

roasted duck breast, wine poached peaches, italian bottle onions, forme d'ambert, eight year aged balsamic

braised porl shank, preserved tomato and nicoise olive potato puree, lemon-rosemary sauce

with shallots and garlic

leticia zenteno

coffee profiteroles and coffee ice cream, coffee crème anglaise and pecan stick

chocolate souffled rum cake with chocolate and pomegranate sauces

with caramel sauce and cider granita

(sheep’s milk)

(sheep’s milk)

(cow’s milk)