| Fresh Market Soup | |
| 6 | This menu is intended as a representation |
| Grilled Shrimp | of the kind of food we serve, though |
| Shaved Fennel & Cilantro, Soy Syrup, & Chili Oil | should not be taken as necessarily |
| 14 | "up to date" given the seasonality |
| Salad of Mixed Greens | of food items. We do, however, |
| Creole Spiced Pecans, Goat Cheese | try to keep it as current as possible |
|
& Balsamic Vinaigrette |
|
| 9 | |
|
Grilled Beets |
|
| Mâche, Oranges, & Stilton | |
| 9 | Penne Rigate |
|
Duck Confit |
Grilled Shrimp, Tomato, Peas, & Mushrooms |
|
Asian Slaw, & Hoisin Dressing |
21 |
| 13 | Pan-Roasted Duck Breast |
|
Seared Foie Gras, Spring Vegetable Quinoa |
|
| Please, always inform us of | & Sour Cherry Gastrique |
| food allergies or aversions. | 29 |
|
Veal Tenderloin |
|
|
Short Rib Hash, Chimichurri Rojo |
|
| 35 | |
| Apple-Cinnamon Crisp | Today's Fresh Fish |
| 7 | Market Price |
| Chocolate-Peanut Butter Cheesecake | |
| 7 | |
| Flourless Chocolate Cake | We can do a lot |
| 7 | with even a little notice. |