(513) 929-0525
Menu | |
|
Starters
|
|
|
cucumber almond gazpacho
with white grapes
|
|
|
organic butter leaf lettuce
with marcona almonds, radishes, ruby grapefruit, green goddess dressing
|
|
|
red endive salad
with organic pears, spiced pecans, creamy schwartz and Weiss blue cheese dressing
|
|
|
sauteed fresh calamari
with chorizo, garbanzo beans, piquillo pepper sauce
|
|
|
Hawaiian tuna tartare
with organic avocado, preserved lemon creme fraiche, kentucky spoonfish caviar
|
|
|
crispy sweetbreads
with frisee, bacon, capers, sherry vinegar brown butter
|
|
|
seared dayboat scallops
with caramelized endive, blood oranges, chervil
|
|
|
charcuterie plate
with country pate, organic chicken liver mousse, homeade pickles, whole grain mustard mustard
|
|
|
Entrees
|
|
|
sweet potato risotto cake
with chanterelle mushrooms, braised lacinato kale, truffled squash sauce, grana parmesan
|
|
|
seared Harris Ranch beef rib eye
with cipollini onions, root vegetable gratin, Spanish blue cheese, fig balsamic
|
|
|
crispy berkshire pork shoulder
with caraway braised cabbage, chestnuts, dried cherry gastrique
|
|
|
seared rabbit loin
with cassoulet of white beans, rabbit confit, fennel sausage
|
|
|
pan roasted escolar
with chanterelles, parsnip puree, pinot noir sauce
|
|
|
seared artic char
with du puy lentils, apple curry broth, herb salad
|
|
|
roast monkfish
with black mussels, baby fennel, saffron orange broth, rouille
|
|
Home | Feedback | Partner With Us

