with marinated grilled shrimp, lime and cilantro
with fresh crab meat
zucchini custard, extra virgin olive oil
saffron aioli crouton
chervil and truffle oil
wilted spinach, tomatoes and chive beurre blanc
with piquillo pepper aioli, sweet potato frites and tomato salad
with diver scallop and prawn duo, light cream sauce
mache and frisee, passion fruit vinaigrette
ruby and candy beet salad with goat cheese, arugula, country bread crouton, olive oil and balsamic
anchovies and crisp parmesan
with grilled zucchini, fresh mozzarella, basil oil and balsamic
fine herbs, tarragon aioli
with shaved fennel, vine ripe tomatoes, garden cucumber, aged balsamic vinaigrette
herb vinaigrette
with arugula, feta and lemon vinaigrette
with shaved parmesan, drizzle of extra virgin olive oil and balsamic
with arugula, candied walnuts, roasted pear, hooks bleu cheese and walnut vinaigrette
with mixed greens, french beans, olives, tomatoes, hard boiled egg, new potatoes, red onion, asparagus and sherry vinegar
with sesame seeds, bean sprouts, snow peas, shaved carrots and mixed greens
with piquillo pepper aioli, sweet potato frites and tomato salad
with warm lentil vinaigrette, roasted potatoes and balsamic jus
with roasted olives, fresh herbs and puttanesca sauce
with madeira walnut sauce
with lardons, mushrooms and pearl onion ragout, mashed potato, chicken jus
with wilted spinach, tomato and olive relish, olive oil and lime juice
with braised summer vegetables, honey and lime
with red bliss potatoes, seasonal vegetables, english pea emulsion
with parsley mushroom crust, new potatoes and parsley sauce
with asparagus, roasted tomato, mushroom, fingerling potatoes and champagne sauce
chicken breast with baby vegetables, asparagus and basil chardonnay sauce
with asparagus, hooks farm raised blue cheese, shallot confit, pont neuf potatoes
with roasted vegetable medley and light green peppercorn sauce
with mushroom, asparagus, mashed potatoes, light cream sherry sauce
with seasonal vegetables, wild rice and saffron sauce
with lemon grass, ginger, soy sauce, market vegetables
with mediterranean ratatouille, polenta cake and olive sauce
with vegetables medley, potato gratin, tarragon jus
mushroom medley, asparagus, slow roasted tomatoes and lobster sauce
caramelized young carrots, baby bok choy, mashed potatoes, sherry ginger and soy braisage
slow roasted tomatoes and artichoke, truffle leek mashed potatoes cabernet sauvignon reduction and champagne sauce seasonal market vegetables
with market vegetables and chesapeake crab cake on a bed of tomatoes fondue, citrus beurre blanc and fresh herbs
with whipped potatoes, asparagus, and wild mushrooms
with lemon sorbet
with peach gelee, presented in a martini glass
with pineapple basil salsa
with merlot strawberries
with raspberry sorbet
with caramel and apricots
presented in a spa glass
with espresso sauce
with lemon blueberry compote
with nougat cream
mixed berry soup, dark chocolate mousse with crispy rice, raspberry mascarpone tartlet
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.