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Entrees
Spring
Vegetarian Saute
Baby Leeks,
Asparagus, Squash Blossoms, Beeche Mushrooms and Snow Pea Tendrils
with Carrot Ginger Puree and Seven Grain Kashi Pilaf
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22 |
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Pacific
Halibut
Orange, Basil and
Pistachio Encrusted, Roasted Vegetables - Heirloom Bean Ratatouille |
28 |
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Tuscan
Cacciucco
A Regional Seafood
Stew of Fresh Fish, Shrimp, Calamari and Mussels. Simmered with Plum
Tomato, Basil, Garlic, Sage and Red Wine |
26 |
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Maryland Crab
Cakes
caramelized fennel,
tomato compote, herbed potato gratin remoulade sauce |
34 |
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Stuffed
Pork Rib Chop with Fontina, Pancetta and Baby Spinach
Roasted Tomato - Parmesan Risotto,
Basil Pesto, Balsamic Syrup
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28 |
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Grilled
Organic Chicken with Meyer Lemon, Moroccan Spices
Spring Asparagus, Apricot Almond Cous Cous |
24 |
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Porcini
Dusted Beef Tenderloin
Pink Peppercorn Brandy Cream, Baby Leek, Wild Mushroom Ragout
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36 |
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Baby
Rack of Lamb with Honey, Mustard and Herbs
Blackberry
Mint Puree, Spring Asparagus, Whipped Sweet Potatoes
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32 |
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We accept Visa, Master Card & Discover
Daily three-course pre-fixe menu 5 PM - 6-30 PM $ 28
All Entrees are Chef Composed Plates
Plate Charge for Shared Entrees - $ 10.00
20% Gratuity added for parties of six or more |
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[ Up ] [ Dinner Appetizers ] [ Dinner Salads ] [ Dinner Menu ] [ Lunch Starters ] [ Lunch Menu Salads ] [ Lunch Menu ]
Updated:
04/22/2008
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