Zagat

with crumbled feta and apple oil

over a white bean fresh horseradish ragout with fresh herbs, toasted apples, aged balsamic and mache

over a warmed plum tomato, baby leaf spinach and roasted garlic salad with calamata olives and herbed croutons

with fresh herbs, toasted mole papitas and melted farmhouse butter

in a white wine, roasted tomato, lemon and black olive broth

with citrus zest, spring onions, parmigiano reggiano and fresh herbs

with shaved parmesan and a mustard seed dressing

over a creamy polenta, baby spinach and bacon ravioli with a port wine reduction

with maytag blue cheese, roasted pears, candied walnuts and a sherry wine dressing

with shrimp, mussels, calamari, clams, fresh basil and truffle oil

with mixed baby greens, pancetta and fresh tarragon with a pomegranate molasses vinaigrette

with mediterranean style roast potatoes, wilted baby spinach and a red wine jus

served with a crisp double baked potato shell packed with a herbed carrot mash accompanied by chopped collard greens, caramelized cipollini onions and a rosemary jus

a rich savory ragout of duck confit, baby artichokes, heirloom tomatoes and fresh herbs topped with shaved parmesan

over char-grilled fennel, sliced double baked potato, sun dried apricots and plums with fire roasted cherry tomato’s and a rich rosemary herb jus

with herb roasted new potatoes, sauteed french beans and a natural gravy

savory minced lamb and beef topped with creamy mash and shaved english cheddar accompanied by peas flamande and a sweet relish

set over a lightly curried israeli couscous with golden raisins, pan seared asparagus and a citrus buerre blanc

with jersey corn, sugar snap peas and a saffron butter sauce

packed with scottish salmon, lobster, calamari, shrimp, clams, mussels, and cubed new potatoes in a herbed, fragrant broth

pan seared jumbo shrimp with, shallots, pancetta, cherry tomato’s, kale and snow peas with chablis and first pres virgin olive oil

layers of zucchinis, squash, carrot, onion, portobello and fresh herbs baked in a gouda infused bechamel, over a roasted heirloom tomato and okra emulsion

with tahitian vanilla ice cream, toasted papitas and caramel sauce

served warm with homemade mint chocolate chip ice cream and hot chocolate

with toasted almonds, gingerbread and butterscotch sauce

with lavender essence

with chocolate chips, almond cookies and a berry compote

with a warm milk chocolate sauce and toasted pistachios

ask your waitperson for the daily selection