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with brie cheese fondue, portabello parmentier and roasted shallot-veat jus
with a red mole dry rub, sun-dried fruit filled roasted apple, duchess sweet potatoes and pink peppercorn-port wine reduction
sherry-soy-ginger marinated breast, crispy leg with shichimi togarashi rub, sweet yam puree and Asian pear chutney
crab-salmon cake, horseradish-potato latkes, avocado-buttemilk, emulsion, corn gremolata and corn foam
rosemary-infused, watercress mashers and tomato-chanterelle ragout
with garlic sausage, chorizo, crab claw meat, sweet peas, manchego cheese and truffle oil
porcini gnocchi and pearl vegetables in sweet pea-shiitake-chardonnay cream along with summer vegetable pave and organic beets
in a parmesan-garlic rub with natural reduction sauce
free form lasagna with lobster bisque, creamed spinach and tomato
foie gras-chorizo broth vegetable paella and roasted plum tomato salad
baked in an onion with smoked gouda cheese
prepared daily
baby greens, teardrop tomatoes, avocado, pickled red onion, goat cheese bruschetta and passion fruit vinaigrette
grilled and chilled romaine hearts with toasted baguette, deconstructed yellow tomato salsa, parmesan curls and caesar vinaigrette
with organic arugula, daikon-carrot relish and Thai Chile-ponzu dressing
citrus scented wrapper, shlitake-scallion hot pot and wasabi dressed vegetable slaw
walnut crusled goat cheese, pomegranate vinaigrette and yukon gold frites
with sultana-syrah jus, cider poached pear and balsamic concentrate
on black bean salad
lollipops, red mole rub, cucumber-mint salsa
mignon, sweet potato and black currant-cipollini jam
baked in an onion with smoked gouda
prepared daily
baby greens, teardop tomatoes, avocado, pickled red onion, goat cheese bruchetta and passion fruit vinaigrette
sun-dried tomato and pickled red onion
with portobello mushroom
watermelon-mango salad, and cilantro lime creme fraiche
with Thai chili-ponzu dipping sauce
roasted pear with blue cheese fondue and pomegranate vinaigrette
lettuce, tomato and onion
with roasted red peppers, caramelized onions, provolone cheese with rosemary aioli
filled with wasabi vegetable slaw, greens, tomato and Thai Vinaigrette
on grilled sourdough bread, red onion, sun-dried tomato and black pepper aioli
with a side of horsey mayonnaise
with pearl vegetables in a Sweet pea- shiitake-chardonnay cream
with sherry-soy-ginger glaze, Asian vegetable slaw and yukon frittes
with soup of the day, wrap of the day, and fruit salad