with sherry-lobster cream
filled with crab, avocado and wakame, served with cucumber kimchee and wasabe creme fraiche
served in puff pastry shell with morel mushrooms, tomato concasse, aparagus, pine nuts and marsala
with asian style slaw, served with tangerine reduction, chives and sesame seeds
tomato and sweet and saly phyllo layers, topped with truffle honey
with grilled pineapple and curried ice cream, topped with slivered fried shallots
with julienne of apple, bleu cheese, candied pecans and walnut oil vinaigrette
featuring freshly grated parmesan cheese, romaine lettuce and garlic crostinl
with avocado puree, shaved fennel and preserved lemon vinaigrette, served with asparagus spears and grapefruit
with duck sausage, pancetta, toasted pine nuts, shaved asiago cheese and balsamic vinegar dressing
cherry tomatoes, julienne of carrot and red cabbage, cured cucumber and bay shrimp, choice of creamy basil, preserved lemon or house vinaigrette dressing
with foie gras butter and syrah reduction, served with white cheddar gratin potatoes and broccolini
with pinenut and herb butter, citrus cous-cous, raspberry wine and garlic glaze and minted zucchini curls
with pinot noir-dried cherry demi-glace and parsnip mashed potatoes, served with baby carrots and asparagus
with jus de volaille, mascarpone risotto, edamame panzanella salad and green beans
marsala beurre blanc, bacon ragout mashers, brasied endive and baby carrots
with grand marnier duck glace, fruited israeli cous cous and sauteed sugar snap peas
served with jicama and whiyte corn fricassee, cumin quinoa and grilled summer squash
with wild rice-saffron orzo pilaf, served with preserved lemon vinaigrette, arugula and asparagus
individual tart with peaches, pluots and port soaked currants, served with vanilla bean ice cream
belgian chocolate custard topped with white chocolate whipped cream
velvety smooth and creamy vanilla bean-egg custard topped with a hard layer of burnt sugar
papaya, kiwi and fresh berries with a mascarpone-cream cheese filling and crushed amerettini cookies
graham cracker crust, bushed with dark chocolate then filled with raspberries and custard, sliced and bruleed to order
crisp phyllo leaves layered with tangy lemon curd and mascarpone chantilly cream and fresh raspberries
cashews, coconut and dark chocolate baked in tart shell and served with vanilla bean ice cream
butter pecan ice cream and sliced bananas with candied pecans, chantilly cream and myers rum sauce and tuile
creamy belgian white chocolate mousse on dark chocolate cookie crust, served with raspberry sauce
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.