Hours may fluctuate. For detailed hours of operation, please contact the store directly.
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Ham and cheese.
Pear, Rockford cheese, and baguette.
Cream cheese, smoked salmon.
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Roasted beets wrapped in a goat cheese and walnut mousseline.
Cranberries, walnuts, and brie.
Simmered in a red wine sauce and Swiss chard with pine nuts and cranberries on a toasted baguette.
Pan seared sea scallops resting on a puff pastry with leek compote and pomegranate glaze.
Poached escargot served with vegetables in a truffle broth.
Guacamole, beets, black caviar, lemon, olive oil, and ponzu sauce.
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Topped with mozzarella.
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In bechamel sauce.
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Slow cooked short ribs in a red wine sauce with fresh herbs and bechamel sauce.
Shiitake, crimini, and oyster mushrooms in a light cream sauce.
Spiced marinated lamb slowly cooked in a red wine reduction.
Duck breast, beure noisette, and butternut squash puree.
Fingerling potatoes and roasted tomatoes in a black pepper sauce.
Seared pork loin, caramelized peaches, and goat cheese fondue.
Pan seared filet, winter vegetables, and ginger citrus soy sauce.
Roasted organic chicken, vanilla parsnip puree, and chicken jus.
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.