Hours: 5:30 to 9 p.m. Tuesdays, 11 a.m. to 3 p.m. and 5:30 to 9 p.m. Wednesdays and Thursdays, 11 a.m. to 3 p.m. and 5:30 to 10 p.m. Fridays, 5:30 to 10 p.m. Saturdays
Black maine mussels steamed in a garlic and chardonnay cream sauce with fresh cilantro, served with belgian style pommes frites. Wine pairing: hugel riesling, france (#19) / olivier leflaive chardonnay, meursault, france (#h13)
26.00
Wild Mushroom Agnolotti
Shitake and oyster mushrooms, goat cheese, parmesan. Wine pairing: conundrum chardonnay-sauvignon blanc, california (#29) / becker vineyards viognier, texas (#28)
23.00
Lemon Chicken Paillard
Farm-raised chicken breast lemon-breaded then pan-fried horseradish, apple and celery root salad, sauce sauternes finished with foie gras and black summer truffle. Wine pairing: ca' bolani pinot grigio, italy (#25) / kaiken malbec, mendoza, argentina (#62)
28.00
Gingersnap Foie Gras Crème Brûlée
Rich foie gras custard, backyard garden greens, gingersnap croutons, medjool date dressing. Wine pairing: roederer estate brut sparkling, california (#1) / le dauphin, sauternes france (#39)