extra virgin olive nectar, gold medal winner, victoria, australia
topped with house made croutons and always vegetarian
house marinated specialty olives, turkish apricots, marcona almonds, two cheese selections of the day, charcuterie, cornichons and slices of toasted labrea bakery baguette and something extra
watercress, cucumbers, radishes, and cherry tomatoes with a 15 year-aged sherry used in our house made vinaigrette. add co haystack farm''s goat cheese, wisconsin buttermilk blue or vikos greek feta cheese
sliced peppadew, artichoke hearts & wi crave brothers farmstead mozzarella all drizzled with basil oil, served with cowgirl creamery flatbread crackers
mixed greens, organic valley blue cheese crumbles and candied pecans
with house made croutons, house made anchovy dressing & grated fiore campo, sardinian sheep''s cheese (white italian anchovies optional at no charge)
pan roasted, with choice of a fresh mushroom cream sauce, slice of house made sundried tomato roasted christopher ranch garlic compound butter, or a wedge of oregon crater lake blue cheese, served with oven roasted pomme frites and seasonal vegetables. two choices add 3.00
quail, coated in a cracked multi peppercorn-corriander olive rub. pan seared and placed on a bed of white quinoa, english peas, house made preserved kumquats and meyer lemons with a tamarind vinaigrette. topped with a seasonal chutney and seasonal vegetables
pan seared. topped with a house made warm red onion-zinfandel-zante currant jam. served with oven roasted pomme frites and seasonal vegetables
local 777 ranch ground buffalo, slow-simmered with carrots, shallots, celery, fire roasted muir tomatoes and dried porcini mushrooms. finished with a touch of cream and tossed with our house made pasta of the day. finished with organic parmesan reggiano from la villa italy. served with a side of seasonal vegetables
paillard of chicken, floured, egg battered and finished with panko breadcrumbs. pan sauteed till golden brown, finished with a farm fresh basted egg/over easy and organico la villa, italy parmesan reggiano. served with oven roasted pomme frites and seasonal vegetables
a broth base of shallots, garlic, fresh ginger, lemon grass, basil, thai chili''s and coconut milk. simmered with seasonal vegetables. finished with fried tofu, fresh bean sprouts and cilantro
frites finished with fleur de sel and served with a side of smoked chipotle mayo
made with callebaut (53% cacao) bittersweet chocolate, topped with fresh raspberries and creme chantilly
talenti tahitian vanilla gelato, shot of espresso and housemade biscotti
made with organic vanilla beans, finished with a caramelized sugar crust and topped with seasonal fruit
buttery short crust filled with french cherry jam
pate choux filled with three different organic ice creams or gelato''s, all drizzled with a warm valrhona chocolate sauce
with a dried cranberry, zante currant, d''anjou pear and black pepper compote with creme chantilly
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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.
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