Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Served with a fig and honey sauce, braised red cabbage and Polenta cakes
Topped with goat cheese, served with duck fat bearnaise, sauteed spinach and roasted garlic mashed potatoes
Served with wasabi and sweet tahini chili sauces, over soba noodles with baby bok choy and shitake mushrooms
Over parsnip mousse, topped with roasted chanterelle mushrooms and bone marrow truffle butter and served with creamed spinach
Bread crumb and horseradish crust, served with port wine sauce and roasted garlic on a bed of sauteed spinach
Served with ligonberry sauce, sauteed snow peas & shitake mushrooms and a potato yam gratin
Served with rosemary jus, over mint-pea cous cous risotto
Served with caramelized pearl onions, prosciutto and shitake mushrooms in thyme jus, over roasted garlic mashed potatoes and sautéed asparagus
Served with peach chipotle vinaigrette and a oven-dried tomato, asparagus and shitake mushroom risotto
Served over braised white bean, tarragon ragout, sauteed spinach, topped with crispy onion rings
9oz. Cab filet mignon served with duck fat bearnaise, sauteed spinach and a crispy potato cake accompanied by half of a 1.25 lb. Fresh Maine lobster with lemon wine butter
Roasted eggplant, jasmine rice, light curry tomato, taosted pine nuts, mint chutney
With mint yogurt and tandoori sauce over a red lentil basmati potato cake and ratatouille served with a black pepper pappadam
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