For online reservations, please chick here.
Classic Ratatouille, in a silky tomato broth, with a parmesan crisp, and balsamic reduction
Frisee Lettuce Salad with watermelon radishes, grapefruit segments, avocado, and pistachios in a meyer lemon, honey and poppy seed champagne vinaigrette
Beet Bisque with citrus and dill crème fraiche, and pistachio dust.
Spicy Herb Crusted Yellowfin Tuna, blood orange coulis, coconut forbidden rice, with a watercress and watermelon radish salad, cashew dust, and a blood orange soy vinaigrette.
Surf and Turf with crispy pork belly, seared sea scallops, roasted apple and fennel chutney, over red stone ground grits with saffron aioli and a bacon apple gastrique.
Duck Confit, over an apple, bacon and beet hash, black cherry jus, crispy kale, and buttermilk béchamel.
Bone-in Ribeye Steak, with bordelaise sauce, white chocolate parsnip and celery root puree, charred asparagus, and fried turnip chips.
Layered Mousse Cake with red velvet chocolate fudge, white chocolate mousse, raspberry mousse, and dark chocolate mousse
Blood Orange Custard with fresh berries, finished with a fresh orange and grand marnier reduction.
For information on vegetarian/gluten free options, please call (540) 951-1022, ext. 4