Hours may fluctuate. For detailed hours of operation, please contact the store directly.
with wild lingon berries, quince and pink lady apple strudel, shaved fennel, preserved meyer lemon
white polenta cakes topped with crispy parmesan cheese, porcini sauce
seasoned fried calamari, and fried fennel served over greens, with cocktail and tarter sauce
with lemon soy dressing, green apple, chopped mint and bosc pear confit, over cucumber noodles and cherry tomato salad
over lobster sauce with garnish
thinly sliced raw beef with red onion, capers, parmesan cheese and extra virgin olive oil topped with hydro watercress
roasted beets topped with watercress, pears, roasted walnuts, gorgonzola cheese, and champagne vinaigrette
butter lettuce, candied walnuts, roasted tomato and crumbled bleu cheese, blue cheese dressing
crisp romaine tossed in lemon, garlic, and anchovy dressing with shaved riggiano parmesan
organic baby mixed lettuce, roasted tomato, tossed in pomegranate balsamic vinaigrette
spaghetti with seafood (prawns, scallops, calamari and clams) with whole roasted garlic in a light cream sauce
penne in a garlic tomato sauce with mixed olives, mushrooms, pine nuts, topped with whole duck leg confit
lobster agnolotti with lobster tomato sauce topped with seared day boat scallops, oven dried tomatoes and leeks
house made mushroom, truffle, olive and ricotta gnocchi in a porcini sauce
house made pasta filled with spinach and seasonal vegetables in a whole garlic tomato sauce finished with fresh basil
fresh manila clams sauteed in extra virgin olive oil with garlic, chili flakes, parsley and white wine
with smoked chicken, mushrooms, asparagus, shallots, in a vodka creme sauce
spaghetti with portobello mushrooms, italian sausage and roasted tomatoes sauteed in garlic, olive oil
house made crepes filled with veal, spinach, and ricotta cheese topped with melted mozzarella in a creamy tomato sauce
stuffed with goat cheese, roasted garlic mashed potatoes, sauteed spinach, madera, shallot cream sauce
duck breast wrapped with smoked bacon, porcini duck confit risotto in a port wine sauce
pork rack topped with prosciutto and melted fontina cheese, sage demi glaze sauce, polenta cake and garlic sauteed spinach
house made french fries, garlic sauteed spinach
blue cheese scallop potatoes, garlic sauteed spinach, porcini mushroom reduction sauce, topped with red wine butter
wrapped with smoked bacon, tartufata gnocchi, mushrooms, crispy potato cake, parmesan crisp, black truffle butter
rack of lamb in a rosemary truffle sauce, polenta cake and ratatouille
milk fed veal breaded, sauteed in a sage butter sauce served over spaghetti with fresh tomato sauce topped with hydro watercress
filet of sole over meyer lemon vegetable risotto, topped with hydro watercress
calamari steak lightly breaded in a lemon white wine reduction with mashed potatoes and sauteed vegetables
wild mexican prawns sauteed in garlic, parsley, lemon, butter, truffle cream macaroni and garlic sauteed spinach
cream puffs filled with vanilla bean gelato drizzled with chocolate sauce
warm chocolate cake, meyer lemon tart, profiteroll
crepes filled with caramelized anjou pears served with vanilla gelato and caramel sauce
served over raspberry port wine sauce and whipped cream
espresso infused custard
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