Hours may fluctuate. For detailed hours of operation, please contact the store directly.
served over a pumpkin spice pie with a walnut crumble and pomegranate molasses.
skewered and glazed with a sweet and sour charmoula sauce over a diced vegetable, cous cous and feta salad with warm pita.
plump mussels sauteed with garlic, white wine, herbs and butter. (gluten free).
wrapped in prosciutto and served over a fava bean puree with a lemon marmalade. (gluten free).
provence style lobster and crab cakes finished with basil oil and a citrus buerre blanc..
with fried olives and peppadew peppers, north africa. chickpea flour crusted with a lemon-harissa dipping sauce.
with marinated tomatoes, mozzarella and smoked provolone.
risotto balls stuffed with pancetta, sweet onions and mozzarella fried crispy and topped with a tomato sauce.
with mushroom and sage bruschetta. (gluten free).
tapenade, baba ghanoush and hummus served with dolmades, white bean parmigiano-reggiano salad, warm pita, greek olives, peppadew peppers and extra virgin olive oil. (gluten free).
pistachio tuile and goat cheese boursin, roasted tomatoes and a banyuls vinaigrette. (gluten free).
spiced walnuts, gorgonzola dolce and a chianti reduction. (gluten free).
with a black currant vinaigrette, toasted hazelnuts and apple julienne. (gluten free).
mild, young, blue creamy cheese.
one of the best english cheddars with a pronounced sharpness and smooth finish.
triple cream cows milk. called the ice cream cheese.
a buttery soft cows milk cheese hand made from galicia.
cows milk, nutty slightly salty flavor with a beefy aroma.
a buttery grass fed, cows milk cheese with a subtle complexity.
lamb shank, slow roasted with ras el hanout and a blend of apricots, dates, carrots, chickpeas, saffron potatoes and squash served with cous cous, toasted almonds and a fiery harrisa sauce. (gluten f
grilled tenderloin and crepinette of shoulder braised with porcini mushrooms over chestnut risotto, served with rainbow swiss chard and black currant marmalade. (gluten free).
whole roasted bronzini with fresh herbs, artichokes, pear tomatoes and a lemon spinach orzo pasta. (gluten free).
pan seared filet topped with creamy gorgonzola dolce, served with sweet onion marmalade and a pancetta and green pea risotto. (gluten free).
mixed chopped forest mushrooms slow cooked with diced vegetables and tomatoes over pacherri pasta.
barramundi fillets with sauteed butternut squash, sugar snap peas and a ginger brown butter. (gluten free).
over saffron bomba rice with pipperade and a chorizo clam broth. (gluten free).
crisp pumpkin spaetzle with confit cippolini onion and roasted carrots.
whole duck finely ground and slowly cooked with white wine and tomatoes over a house made tagliatelle pasta topped with a fried egg.
over a tuscan kale farrotto topped with mostarda di cremona.
certified angus beef flatiron steak grilled and served with a chanterelle mushroom and yukon gold potato hash and brocollini de ceccho. (gluten free).
with arbequina olive oil and sea salt.
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topped with walnut streusel, cream cheese mousse, and a raisin coulis.
with cardamom and saffron mascarpone.
accompanied by hazelnut gelato and frangelico creme anglaise.
served hot with salted caramel, shortbread cookie crumble and vanilla gelato.
with a pumpkin seed crust and garnished with white chocolate croquant and praline syrup.
coffee custard topped with cardamom infused whipped cream and accompanied by an almond and black pepper biscotti.
with a warm molten center and vanilla bean ice cream.
tapenade, baba ghanoush, white bean and parmigiano-reggiano salad and traditional hummus served with a warm pita, greek olives, roasted peppers and olive oil.
chickpea flour crusted with a lemon-harissa dipping sauce.
with marinated tomatoes, mozzarella and smoked provolone.
risotto balls stuffed with pancetta, sweet onions and mozzarella fried crispy and topped with a tomato sauce.
with fresh mozzarella, tomato, basil and parmigiano.
with fresh mozzarella, tomato, pepperoni and parmigiano.
with a pumpkin seed crust and garnished with white chocolate croquant and praline syrup.
coffee custard topped with cardamom infused whipped cream and accompanied by an almond and black pepper biscotti.
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with pecorino sardinia cheese, crisp lettuce and a balsamic-honey dressing.
pistachio tuile and goat cheese boursin, roasted tomatoes and a banyuls vinaigrette.
mixed chopped forest mushrooms slow-cooked with diced vegetables and tomatoes over pacherri pasta.
over a manchego cheese and yukon gold potato spanish tortilla.
garlic and herb marinated chicken over a tomato and focaccia salad.
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.