Red sauce & Asiago.

Red wine blueberry preserves and asparagus.

Goat cheese, onions, rosemary, red grapes.

Braised vegetables and crispy salsify.

Sweet & sour sauce.

Grilled red onion, mango, cilantro, creme fraiche.

Radish, soy, sesame oil, ponzu, tomato, citrus, strawberries.

On risotto cakes with quail egg.

Apple cider glaze.

Butternut squash, arugula, spinach, endive, toasted hazelnuts, shaved apple, lemon ginger vinaigrette.

Mixed greens, carrots, pea pods, green onion, red pepper, cucumber, tomato, wontons, peanuts & peanut dressing.

Mixed greens, blue cheese, pomegranate seed, walnuts, maple cider vinaigrette.

Crab and milk froth.

Roasted with shiitakes and potato.

Caramelized onion risotto.

Celery root puree with goat cheese.

Parsnip mashed potatoes and beef au jus.

Lemon brine, foie gras brulee.

Caramelized onions, gold raisins, Moroccan season.

Creamed leeks and candied fennel.

Grass fed beef, Gruyere, arugula, tomato aioli.

Candied almond lemon brown butter, grilled asparagus, mash potatoes.

Dauphinoise potatoes, capers, tomatoes and lemon.

Chili aioli.

Capers, pepitas and olive oil.

Goat cheese, honey and hazelnuts.

Brick oven, house bacon and maple syrup.

Braised endive, balsamic glaze and crispy potato.

Chili aioli.

Citrus sauce.