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No description available
fresh mint, ruby grapefruit and pistachios
herbed olive oil croutons, roasted garlic and anchovy dressing
with roasted baby vegetables and wild mushrooms
with avocado, grilled red onion and tomato
with asian pear and candied walnuts
seared, rare thinly sliced tuna, served with mache, avocado and a sesame soy sauce
with aioli sauce, mache, onion and tomato
filled with duck and fig confit, mango-ginger dipping sauce
over spiced autumn fruit
with wild mushroom ragout
honey-glazed, served with cauliflower mashed potatoes and braised scallions. white: riesling alsace, abarbanel. red: pinot noir, eleve de futs de chene
served with asian vegetables, lotus root chips and balsamic and soy reduction. white: chenin blanc, baron Herzog. red: pinot noir, goose bay, new zealand
served with moroccan spiced couscous and baby vegetables. white: chardonnay, baron herzog, russian river. red: cabernet sauvignon special reserve baron herzog, alexander valley
served with garlic mashed potatoes and sauteed spinach. white: sauvignon blanc, goose bay, new Zealand. red: shiraz, teal lake
served with caramelized onions, potato cake, broccolini, wild mushroom sauce. white: chardonnay hagafen. red: cabernet sauvignon, weinstock, napa select
served with garlic mashed potatoes, wild mushrooms and baby vegetables. white: fusion white, segal. red: fusion red, segal
served with portobello, charred red onions and zucchini, mushroom sauce. white: gewürztraminer, alsace, abarbanel. red: cabernet sauvignon, hagafen
served with roasted fingerling potatoes and orange-infused belgian endive. white: pinot grigio, gabrielle. red: zinfandel, weinstock cellar select.
served with baked potato and tomato confit. white: sauvignon blanc, hagafen. red: cabernet sauvignon, baron herzog.
southwestern spice rubbed, grilled cipollini onion and sweet potato gratin. white: chardonnay, goose bay, new zealand. red: bordeaux, st. emilion 02 chateau de maison neuve
with almond brittle and raspberry sauce
ganache glazed with whipped cream and caramel sauce
(pareve, splenda). with pineapple compote
served warm with vanilla ice cream
espresso and liqueur soaked sponge cake, layered with a creamy filling & dusted with cocoa
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choices: mango, raspberry, passion fruit, pineapple
with a vanilla semifreddo
each. (chocolate truffle torte - tiramisu - mini poached pear)
chocolate truffle torte - tiramisu - mini poached pear
No description available
No description available
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