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SMALL PLATES
MUSSELS CATALAN STyLE
Butifarra sausage,saffron béchamel, toast points 9
DUCK CONFIT FLAUTAS
Guajillo sauce, crème frâiche,traditional garnishes 8
KUROBUTA PORK BELLy 
lemongrass rub,cabbage-radish salad, black fig preserves 10
LENTILLES DU PUy 
choriso sausage, poached farm egg 8
FOIE GRAS
terrine with mango sauce 12
OySTER 
wasabi-sweet onion mignonette, yuzu seviche sauce, black Tobiko caviar M/P
SOUP
today’s choice 8
SALAD OF GREENS
Bibb lettuce, shaved vegetables,fresh mozzarella, Dijon dressing 7
ROASTED BEETS
Capriole Farmstead goat cheese,orange-all spice gastrique, pistachios 8
GRILLED ENDIVE
Sherry-Billy Blue sauce,caramelized pecans, pancetta flakes 9
CHEESE PLATTER 
12
TASTINGS:
 4 course .................................42 6 course ........................60
LARGE PLATES
SCALLOPS
 winter squash cream, roasted poblano peppers,Tobiko Caviar Full .................26 ½ portion ......................13
BUTTER POACHED LOBSTER 
lemongrass, mushrooms, risotto neroFull .................28 ½ portion .......................14
BARRAMUNDI
Seafood Caldillo, Pisto Manchego,herb spaetzle, Mediteranean sauce 24
CONFIT TASMANIAN TROUT
tahini, parsley-lemon crust, beet greens, potato galette 26
CHILPACHOLE
seafood stew, epazote, tomatoes-chipotle broth,tortilla foam, cilantro oil 25
LANGOUSTINE
creamy grits, andouille sausage, okra,tomato-clam sauce 23
GNOCCHI
Butternut squash, cauliflower, Parmigiano Reggiano, brown butter-sweet spice sauce, toasted pine nuts, orange salt 18
FREE RANGE CHICKEN
Duxelle stuffed leg,pan-seared breast, braised chard, pasta 22
DUCK
twice cooked leg, crispy breast, saffron-anis jus, wild rice Sagamite, grilled romaine heart, preserved figs 24
BRAISED SHORT RIBS
seven-spice bourbon sauce, Yukon gold potato-leek terrine, brussels sprouts,oyster mushrooms, gremolata 23
LAMB
shank stuffed with Moroccan flavors, lemon confit-roasted pepper salad, chickpea-almond couscous 26
DRy AGE HEARTLAND STEAK
shallot-red wine compote,salsify noodles 8oz ..................19 16oz ........................34
DOVER SOLE FOR 2
Haricot verts, tourne potatoes, beurre blanc sauce M/P
DINNER 
EXECUTIVE CHEF JONADAB SILVA 
20% GRATUITY ADDED FOR PARTIES OF SIX OR MORE | WARNING: EATING RAW OR PARTIALLY COOKED FOODS MAY INCREASE THE RISK OF FOODBORNE ILLNESS
 
 APPETIZERS
FLAUTAS
Poblano rajas, crème frâiche, queso fresco 7
ONION SOUP
with bone marrow 6
 ARUGULA SALAD
pan-seared Tasmanian trout,caramelized pecans, avocado, creamy dill dressing 10
ROASTED BEET SALAD
 Capriole Farmstead goat cheese, greens, orange allspicegastrique, pistachios croutons 8
FLATBREADS
JAMON SERRANO
, arugula, olive oil, Manchego cheese 9
CREAMy SEAFOOD
, caponata, frisee 10
SANDWICHES
Served on homemade French bread
ROAST BEEF
Swiss cheese, German whole grain mustard,grilled country bread, mixed greens 12
MEDITERRANEO
oyster mushrooms, smoked squash,fresh mozzarella, parsley-oregano salsa, potato chips 10
DUCK QUESADILLA 
Oaxaca cheese, mushrooms,grilled red onion, Guajillo sauce 11
ENTRÉES
GNOCCHI TRIO
 with wild mushrooms, cauliflower florets,fresh mozzarella, curry oil 11
CHILAQUILES ROJOS
grilled New York beef tips, black beans,poached farm egg, crème fraiche 11
GRITS AND SHRIMP
Creamy saffron grits, shrimp,andouille sausage gravy, fried leeks, pickle red onion 12
BARRAMUNDI
Cured lemon-tahini sauce, parsley crust,couscous-chickpea salad 14
PERFECT FRIED CHICKEN
Rockefeller sauce, wilted spinach,celeriac & potato mash, vegetables Escabeche 13
STEAK & ARUGULA 
New York steak, puffed potatoes 16
LUNCH
EXECUTIVE CHEF JONADAB SILVA 
20% GRATUITY ADDED FOR PARTIES OF SIX OR MORE | WARNING: EATING RAW OR PARTIALLY COOKED FOODS MAY INCREASE THE RISK OF FOODBORNE ILLNESS
 
SWEETS
BOSTOCK FRENCH TOAST
12
PANCAKES
 with fresh fruit and vanilla English Cream 10
 WAFFLE
maple syrup, Vermont cultured butter 9
FRUIT PLATE
organic yogurt, Hota granola, honey 11
OATMEAL
with brown sugar and raisin ice cream 8
SAVORIES
TORTILLA SOUP
crème frâiche and grilled chicken 6
DUCK QUESADILLA 
Oaxaca cheese, mushrooms,grilled red onion, Guajillo sauce 11
FLAUTAS
poblano rajas, crème frâiche, queso fresco 7
GRITS AND SHRIMP
creamy saffron grits, shrimp,andouille gravy, fried leeks, pickled vegetables 11
CHICKEN ROCKEFELLER 
fried chicken, steamed spinach,Rockefeller sauce, cornmeal waffle 12
EGGS DISHES
BENEDICT EGGS
poached farm eggs on fig glazed ham,homemade puff pastry, hollandaise, roasted potatoes 11
CHILAQUILES ROJOS
grilled New York beef tips,poached farm egg, crème frâiche, queso fresco 11
FLORENTINE
poached eggs, spinach-Bechamel, braised mushrooms, polenta cake, gruyere, potato hash 10
EGGS AND BACON
two sunnyside-up eggs, bacon steak,avocado, Spanish tomato sauce, cornmeal waffle 12
HUEVOS CON CHORISO
scrambled eggs, black beans,grilled green onions, salsa roja, and tortillas 11
MAKE yOUR OWN BREAKFAST
TWO EGGS ANy STyLE
3
CHORISO
2
GUNTHORP FARM HAM
3
SMOKED BACON
3
CREAMy GRITS
1.50
TOAST
 with jam and butter 2.50
BEVERAGES
fresh orange or carrot juice 5capuccino, latte, mocha, chai tea latte 4chocolate milk hot or cold 3.50
BRUNCH
EXECUTIVE CHEF JONADAB SILVA 
20% GRATUITY ADDED FOR PARTIES OF SIX OR MORE | WARNING: EATING RAW OR PARTIALLY COOKED FOODS MAY INCREASE THE RISK OF FOODBORNE ILLNESS
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