Leek & potato soup |
7 |
| with touch of creme & fresh herbs |
|
Baked Laura Chenel goat cheese |
10 |
basil pesto, tomato concassée & pinenuts |
|
Grilled local calamari |
10 |
with honey spice, flageolet beans, lemon zest & arugula |
|
Simply sauteéd Sea of cortez wild prawns |
13.5 |
with parsley, garlic & lemon |
|
|
Steamed Prince Edward island mussels |
12 |
with garlic, white wine, parsley & grilled bread |
|
Hudson valley grade A foie gras |
18.5 |
with apples, huckleberry, port & custard brioche |
|
|
Sseared scallops |
17 |
with brussels sprouts, bacon, potato puree & truffle jus de poulet |
|
|
Yellowtail from the grill |
17 |
with olive oil, parsley, peppers, summer squash and artichoke bariguole |
|
