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mango, avocado, plantain chips
israeli cous cous, truffled pecorino romano crust
hominy succotash, smoked cheddar grits, espresso glaze
catalan chorizo lardon, gremolata pesto
sweet corn cake, smoked cheddar cheese, lime crema
mache and endive, pointe reyes blue cheese and pear turnover chambord dressing
baby lolla rosa and frisee, orange blossom honey and pecan dressing
romaine hearts, palmier crouton, truffled pecorino romano traditional dressing
bison tenderloin with hollandaise egg, kobe short rib braised with stout glaze veal cheek hash with fried quail egg
cassoulet of legume and marquez sausage, fennel essence
16 ounces with smoked cheddar and leek gratin, asparagus, bourbon jus
applewood bacon wrapped, smoked cheddar grits, asparagus spear espresso glaze
stuffed with forest mushroom and leeks, sunchoke puree
confit of fennel and blood orange risotto, citrus salad
lemon basil pearl pasta with tomato confit
filled with boursin and ricotta cheese, truffled mashed potato,
buffalo and venison, whole roasted in savory game jus
rum spiked with caramelized banana
seasonal berries, chocolate sauce
white chocolate sauce
season varietals with sweet grand marnier cream