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Senegalese, vichyssoise, strawberry-rhubarb.
Carrot and ginger, cilantro cream.
Shaved fennel, grape tomatoes, feta cheese, roasted peppers with balsamic vinaigrette.
Dipped in egg white batter with a creamy polenta.
Butternut squash ravioli, asparagus, english pea coulis.
Garlic mashed potatoes, braised vegetables, glazed apples.
Sauce anglaise and toasted almonds.
Encrusted in meringue, lemon mirror.
Crispy vegetable tempura, cilantro-sweet chile vinaigrette.
Bufala mozzarella, grilled eggplant, zucchini, fresh hearts of palm, basil leaves and balsamic reduction.
Maine lobster salad with orange segments, jumbo lump crab salad with citrus aioli and gulf shrimp cocktail.
Served with asparagus tips, garlic, shallots and pernod butter.
Serced with wild mushrooms and asparagus.
Oven dried tomatoes, florida avocado and aged balsamic vinegar.
Cucumbers, grape tomatoes, fennel and endive with house dressing.
With marinated anchovies and parmigiano-reggiano.
Fingerling potatoes, spinach, grape tomatoes, olives, capers, fennel and dill-beurre blanc.
Crispy red and green cabbage, diced tomatoes, cilantro, sushi rice roll and sweet soy sauce.
Pommes puree, haricots verts, baby carrots and tarragon beurre blanc.
Marinated asian vegetables, ginger-orange gastrique.
Simmered creamy leeks, oven dried tomatoes, wild forest mushrooms and soft corn polenta.
Served with parmigiano-reggiano and white truffle oil.
Red and yellow tomato concasse, lemon, caper and butter sauce.
Jumbo shrimp, scallops, salmon, garlic and tomato-basil sauce.
Pasta envelopes filled with spinach and ricotta cheese with tomato basil sauce.
Served with with parmigiano-reggiano.
Belgian endive meuniere, cipollini onions, pommes puree and pinot noir reduction.
Spatzle, red cabbage and spinach.
Layered with chocolate sabayon, chocolate truffle cream, caramel and dark chocolate mousse quenelle of haagen-dazs macadamia nut brittle ice cream.
Praline-chocolate-cappuccino, vanilla-orange-ginger and cranberry-raspberry-chambord.
Baked alaska, frozen peanut butter pie, banana foster napoleon and tri-colored chocolate godiva terrine.
Oven dried tomatoes and avocado with aged balsamic vinegar.
Served with marinated anchovies, parmigiano-reggiano shavings and golden croutons.
Served with cucumber salad and yogurt dill dressing.
Served with chilled Grape Tomato Consomme.
Salad of fresh hearts of palm citrus fruits, mache and coriander vinaigrette.
Mediterranean vegetable salad, aged balsamic vinaigrette.
Capon breast, vine ripe tomatoes, bacon, eggs, avocado, gorgonzola and herb dressing.
Cucumber-dill roasted beet, minted english pea, senegalese.
Fresh mango and pineapple salsa with citrus aioli.
Spinach, yellow raisins and pine nuts with roasted vegetable jus.
Basque style red pepper and fennel compote and micro herb salad with pesto.
Caramelized apples, roasted onions, mashed potatoes and veal reduction.
Green asparagus, chanterelle mushroom sauce and mache lettuce.
Served with parmigiano reggiano.
Pasta envelope filled with spinach, ricotta cheese with tomato-basil sauce.
Potato salad, mache and cucumber salad.
Compote of seasonal fruits.
Confit tomatoes, avocado and frisée on onion brioche roll with french fries.
Arugula, roasted peppers and onions on toasted tuscan bread with french fries.
Served on toasted sourdough bread.