Kabocha Pumpkin Puree

Red Thai Curry, Coconut, Basil Puree

8

 

Roasted Beets

Tri Color Beets, Baby Arugula, Maple Syrup,

Fresh goat cheese

10

 

Caesar Salad

Hearts of romaine, Anchovies,

Asagio crisp, Parmesan Emulsion,

10

 

Blue Prawns Pad Thai

Salt and pepper prawns, potato noodles,

tamarind, scallions

15

 

Tuna Tartar

Ginger soy, coconut, chili,

Asian herbs

15

 

Duck Confit

Queso Azul De Valdeon, pine nut brittle,

 Fruit compote, baby Arugula

16

 

Sweet Potato Ravioli

Garnet Yams, beurre noisette, sage

walnuts

14

 

Steak Tartar

Wolfe’s Neck Farm Organic Beef, Asian Pear

Wasabi, adzuki bean, Quail Egg, Taro Chips

16

 

General OM’s Tofu

General OM’s sauce, yu Choy,

 Black rice, green onion

22

 

Grilled Lamb Loin

Parsnip puree, Braised greens

25

 

Pan roasted salmon

Fennel & red cabbage sauerkraut

Fingerlings, pommery mustard

22

 

Grilled pork chop

White bean cassolet, escarole,

Lemon onion jam

25

 

Steak frites
grilled Black Angus filet mignon,

Parmesan truffle frites, baby Arugula,

bordelaise
32
 

All-Natural Chicken
roasted ½ chicken, rainbow chard,

white wine braised fingerling potato,

bay leaf cream, oregano
23

Big eye tuna

udon noodles, baby bok Choy,

Chinese black mushrooms,

Ginger broth,

togarashi
27
 

Moulard Duck
Boulanger Potatoes, Mustard Greens, Date Puree
29

 

CHEF’S TASTING MENU

 

5 course 75        with wine 105

7 course 100       with wine 130