A ten-ounce chop is grilled to temperature. The hash is made with duck fat, Yukon gold potatoes, red onion, garlic, and rosemary. The compote is made with a gastrique of Champagne vinegar and sugar, and minced ginger.
View our complete May specials menu here.
Crab lightly tossed with lemon aioli, diced red pepper, and chive. The avocado is diced and mixed with lime juice and cilantro. Served with gaufrettes.
View our complete May specials menu here.
Bone-in ribs are roasted and glazed with veal stock, served hot with a jam of caramelized onions, roasted garlic, and thyme.
View our complete May specials menu here.
Asparagus with a classical sauce of Dijon aioli, hard-boiled egg, cornichon, capers, tarragon, chives, and parsley.
View our complete May specials menu here.
Whole marinated calamari in a touch of garlic and olive are grilled and then chopped. They are then tossed warm with shaved fennel, shaved celery, grape tomatoes, herbs, and roasted shallot vinaigrette.
View our complete April specials menu here.
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