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White truffle oil, organic greens, fennel-thyme sea salt
Red beets, goat cheese, toasted pistachios, orange-dijon vinaigrette
Hearts of palm, lotus root, champagne- mirin broth
Spiced chantilly cream
English pea puree, rosti potatoes, jerez sherry vinaigrette
Warm peach compote with sauternes
Radish salad, whole grain mustard beurre blanc
French fingerling potatoes, sauteed spinach, raspberry-cassis demi-glace
Pommery mustard falls mill grits
Radish salad, pommery mustard beurre blanc
Wild chicken mushroom risotto, port wine demi-glace
Crimini mushrooms, potato mousseline, brandy cream
Celeriac and parsnip puree with carrots, white truffle oil, demi-glace