Archives


Chef’s Farm Salad

fresh produce from the market, procured weekly and creatively prepared

Beef Carpaccio

pepper mustard crusted tenderloin, fried capers, lemon infused oil, grana padano

Trio of beet salad

confit beet, candy cane beet chips, pickled golden beet, arugula, red onion & orange hazelnut dressing

Scallops

U10 seared scallops, chicharron, pickled shallots, black pepper & coconut carrot purée

Caesar Salad

classically prepared tableside

Bone marrow

roasted bone marrow, lemon parsley chutney, grilled sourdough

Foie Gras Torchon

pomegranate balsamic reduction, charred apple maple chutney, toasted brioche

Steak Tartare

local tenderloin, caper shallot vinaigrette, cured egg, daikon radish shoots, in-house apple mustard, grilled sourdough

*Shrimp Almondine

sustainable selva shrimp pan seared with almond butter & burnt lemon