Topped with a toasted baguette and melted layers of Gruyere and fontina cheeses.
Served with peanut curry and chile-lime dipping sauces.
Creme fraiche and black truffle vinaigrette.
Tempura-fried shoestring vegetables on a bed of avocado, tatsoi and sprouts; accompanied by a sesame-soy glaze and a spicy mustard sauce.
Stuffed and rolled baby ravioli, filled with pumpkin ricotta and prosciutto date goat cheese. Floated in a broth of Grana Padano, fried sage and Brussels sprout leaves with tpasted walnuts
Exotic mushroom sauté, fire roasted tomato coulis
Matchstick cucumbers and teardrop tomatoes, champagne-shallot vinaigrette.
The classic, made with anchovies and plenty of garlic; buttery croutons, grated Grana Padano cheese.
Roasted beets, spinach and radicchio tossed in a grain mustard vinaigrette
Tender chicken breast layered with Parma prosciutto, and fontina cheese atop linguine tossed with New Mexico red chile, peas, artichoke hearts in a marsala wine pan sauce
Char broiled 'baseball-cut' Black Angus strip loin aged in-house over 45 days, plated with house-made french fried potatoes, demi-glace and maitre d'hotel butter.
Alongside caraway spaetzle Brussels sprouts and sweet n' sour cabbage with brandy apple cider sauce and dijon creme fraiche
Slowly roasted on the exhibition rotisserie; served with Pt Reyes blue cheese mashed potatoes, sautéed green beans, napped with a Ruby Port wine sauce
Sustainably sourced from Patagonia Chile. Plated with Cauliflower scalloped potatoes, cipolline onions and blistered Shishito peppers. Maldon seasalt and Meyer lemon agrodolce
Crusted with black peppercorns and seared in a cast iron pan; buttermilk mashed potatoes, fried mushrooms and onions, espagnole sauce
Accompanied by house made gnocchi and gorgonzola cream, garden vegetable melange with Rhone red-thyme jus
Red quinoa and black lentil pilaf, braisedan kale, curried pecan butter and mango gastrique
Simmered in Burgundy red wine sauce with baby carrots, pearl onions, mushrooms and English peas. Plated with celery root potato puree and shaved Reggianto cheese
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.