Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Grilled corn relish and habanero tartar sauce.
Wheat berries, Fuji apple, seasonal greens and carrot ginger puree.
Heirloom tomatoes and Vidalia onions.
Romaine, kale, Parmesan, anchovy croutons and finished with a \nlemon vinaigrette.
Pan seared 1855 strip steak, baby arugula, Belgian endives and farmer's goat cheese & sherry vinaigrette.
Chopped egg, smoked Applewood bacon, Point Reyes blue cheese dressing served with blue toast.
Seasonal vegetables, cranberries, Manchego finished with passion fruit vinaigrette.
With heirloom tomatoes and gramolata bread crumbs.
Potato galette, oven cooked tomatoes, spinach with a lemon dill beurre blanc.
Served with fregola, seasonal vegetables, and finished with romesco.
With exotic mushroom essence cappuccino.
Thai basil, lemon grass, ginger, grilled squid, cilantro, napa cabbage, toasted peanuts and rice vinaigrette.
With lobster, clams, shrimp, and mussels, finished with a spicy tomato sauce.
Tamarind and orange Scotch bonnet pepper glazed with Okinawan sweet potato mash and grilled asparagus.
With blue cheese, bacon aioli, and served with truffle Parmesan fries.
With lemon capers sauce, fresh fennel and baby arugula.
Stuffed with jumbo lump crab meat and served with braised garlic mashed potatoes, wilted spinach and smoked corn sauce.
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.