DINNER MENU

 

APPETIZERS

 

CRISPY SAVOYARD CHEESE BON BON   11

Phyllo Dough , Organic Greens , Organic Raw Honey

 

ARGENTINIAN RED PRAWNS   13

Walnut , Caper Vinaigrette 

 

ROASTED BONE MARROW   11

Shallot , Bacon Marmalade , Toast

 

RADICCHIO SALAD  12

Persimmons , Pomegranates , Spice Lebnah , Pistachio Dukkah

 

 ROASTED CAULIFLOWER   12

 Romanesco , Cured Olive , Pistachio , Cotija

 

Warm Baguette ,  Honey Butter , Sea Salt   3

 

ENTREES

 

HANGER STEAK   25

Baby Potato , Brussel Sprout , Gorgonzola , Chimi Churi

 

WILD SEA SCALLOPS   24

Maitake Mushrooms , Baby Bok Choy , Clams , Urfa Biber , Fine Herbs

 

DUCK CASSOULET   24

Haricot Blanc , Cipolinis , Boudin Noir

 

ROASTED LAMB CHEEKS   24

Braised Bacon , Roasted Carrot , Cabbage

 

SWEET POTATO RAVIOLI   23

 Delicata Squash , Chevre , Hazelnut 

 

DESSERTS

 

MEYER LEMON CREME CREPE   8

Wild Berry Coulis

 

PEANUT BUTTER POT de CREME   8   

Chocolate Ganache , Caramel Chantilly 

 

BROWN BUTTER CITRUS UPSIDE-DOWN  CAKE 8

Quince , Creme Fraiche 

Cuisine by Seth Bateman 

​

Items on the menu may change without notice due to availability and at the discretion of the chef. We proudly feature seasonal and year-round local artisans.