Hours may fluctuate. For detailed hours of operation, please contact the store directly.
three assorted chefs choice artisan cheeses and sides.
classic sage brown butter, shaved manchego.
grilled bread, spicy broth, tomatoes.
jumbo lump blue crab, corn, oven dried tomato salad and mustard seed butter.
baby mache, herbed goat cheese and carrot-white truffle vinaigrette.
three cheese topped with panko bread crumbs.
rosemary butter sauce.
ginger, scallions, lemon zest, chilled sake drizzle and pomegranate vodka reduction.
dandelion greens, frissee, red endive, poached quail egg, saffron creme and bacon confit.
oven dried tomatoes, endive, dried cranberries, candied walnuts and champagne vinaigrette.
feta cheese, kumqouts, basil vinaigrette and crispy chips.
st. andre cheese , baby mixed greens, shallot rings, raspberries, candied pistachios and balsamic vinaigrette.
point reyes bleu cheese, fresh corn, carrots, endive, heirloom baby tomatoes, cucumber haricot-verts with ginger vinaigrette.
filo cracker, shaved asiago and white anchovy.
petite filet of beef topped with maine lobster and served with winter truffle mashed potatoes and cognac cream.
half jidori chicken, sauteed baby vegetables and fingerling potatoes finished with a madeira jus de poulet.
chipotle braised short ribs, blue cheese and creamy polenta with a natural jus.
duck breast, figs, english peas and morel mushrooms with a duck jus.
truffle french fries and caramelized carrots served with a pear brandy reduction.
shrimp, scallop, fin fish and baby arugula finished with a seafood lobster nage.
california king salmon, caviar -chive butter, yukon pearls and sweet pea puree.
white miso-sweet chili crusted chilean seabass served with baby bok choy coocnut-sticky rice served with a lemongrass broth.
slow braised short rib raviolis, beet-star anise gastrique and borderlaise.
lobster, wild mushroom, yukon potato, english peas and lobster-chive cream.
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.