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Smoked- cucumber mignonette crispy pappadam
Maryland blue crab aged Vermont chedder and chevre
Tzatziki and hummus selection of imported olives
Capers, lemon confit basil pesto
Chef's selection of four toasted homemade ciabatta
Local organic greens banyuls vinaigrette
Layered with warm garden veggies fresh ricotta cheese
Mixed greens and julienne vegetables garlic-ginger vinaigrette
Harissa, almond tangy cardamom sauce
Wild local mushrooms crispy sweetbreads
Chantrelle mushrooms, salsify chips
Crunchy asparagus spicy peanut dressing
Picholine olives, yuzu marmalade toasted homemade brioche
Smoked gouda, red onion smoked red-pepper aioli
Smoked gouda, red onion smoked red-pepper aioli
Gochujong, napa cabbage and blue crab smoked white miso broth
Honeyed greek yogurt, oatmeal crumble and caraway tuiles
Homemade ciabatta roll herbed fries
Vanilla poached pineapple coconut sorbet
Vanilla ice cream granny smith apple sorbet caramel sauce
Chocolate mousse, fresh raspberry greek yogurt sorbet
Rosemary tuile lemoncello sorbet
Bay laurel sorbet strawberry sauce
Bittersweet chocolate orange-yuzu sherbert
Smoked- cucumber mignonette crispy pappadam
Maryland blue crab aged Vermont chedder and chevre
Tzatziki and hummus selection of imported olives
Capers, lemon confit basil pesto
Chef's selection of four toasted homemade ciabatta
Roasted fingerling potatoes wilted spinach toasted homemade focaccia
Butternut squash grilled mushrooms cranberry and walnut
Parsley-parsnip puree clementine-yuzu vinaigrette
Wild mushrooms, coconut-red curry emulsion
Fresh mango, petite greenhouse herbs shaved baby fennel, mango-ginger vinaigrette
Marinara, italian sausage, tuscan kale parmesan grana padana
Wild mushrooms, salsify chips
Roasted red and golden beets black garlic vinaigrette
Honeyed greek yogurt dave's oatmeal crumble and caraway tuiles
Smoked fingerling potatoes carrot puree and natural jus
Pan roasted New York Strip black winter truffle and sauce of five onions
Whole wheat orecchiette basil pesto and parmesan reggiano
Sea urchin cream black liquorice braised carrot and pain d'espice
Served with picholine olives, yuzu marmalade toasted homemade brioche
Cara cara orange puree, saffron braised endive medjool date jus
Gochujong, napa cabbage and blue crab smoked white miso broth
Vanilla poached pineapple coconut sorbet
Vanilla ice cream granny smith apple sorbet caramel sauce
Coconut mousse passion fruit sorbet
Rosemary tuile lemoncello sorbet
Vanilla cream pedro ximenez gelee acacia honey granite
Bittersweet chocolate orange-yuzu sherbert