Thoughtfully designed and prepared, our tasting menu features six courses: an appetizer, soup, salad, sorbet, entrée, and dessert. Served to you with care, each ingredient, texture, and flavor will compliment every dish to tell a story.
A la carte orders welcome.
Pan seared, salsify root salad, onion marmalade, citrus demi-glace, fried leeks.
Fresh daily selection of cured meats, cheeses, pâtés or terrines, olives, dips and mustards.
House made red pepper hummus with rosemary infused oil, tapenade, warm pita bread, pickled and fresh vegetables.
A creamy, delightfully smooth soup served with saffron sour cream, diced lobster and crostini.
Sliced heirloom tomatoes with fresh buffalo mozzarella, basil infused oil, balsamic syrup and warm baguette.
Fresh baby greens with oven roasted tomatoes, feta, grapes and grilled asparagus tossed in an oregano vinaigrette with sesame crackers.
Refreshing, palate cleansing house-made pink grapefruit sorbet.
Grilled with roasted shallots, port demi-glace and herb compound butter.
Roasted New Zealand rack of lamb encrusted with pistachio and garlic. Served with a cabernet demi-glace and soft thyme polenta.
Grilled portabella mushroom cap filled with braised spinach, boursin cheese, roasted shallots and oven roasted tomatoes. Served with pan fried polenta, saffron aioli and herb infused oil.
Pan seared Halibut with fresh oyster mushrooms, lemon brown butter vinaigrette and crisp smoked bacon.
Roasted quail filled with a granny smith apple mousse and finished with a Madeira poultry demi-glace and fig chutney.
Baked thinly sliced potatoes layers with cream and garlic.
Seasonal vegetable selected by our chef.
Chocolate peanut butter cheesecake with chocolate ganache, cookie crust, milk chocolate sauce and toasted peanuts.
A French custard packed with fresh berries and finished with carmelized sugar.
No substitutions please. Please advise your server if you have food allergies or intolerances.