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Approximately $5 to $33 per plate
Hearts of romaine, white anchovies, parmesan croutons, Caesar dressing
Frisse, toasted hazelnuts, champagne-dijon vinaigrette
roasted garlic vinaigrette, baby field greens, tomatoes, shallots, and blanched garlic
Bruléed figs, sliced prosciutto, greens, sweet balsamic vinaigrette
Red and green endive, apples, walnuts with bleu cheese dressing
celeriac, mâche, brioche
Sesame oil, chives, wasabi caviar, soy emulsion
Assorted meats served with crostinis,
*Kitchen is not responsible for meats cooked above medium well.
No Split Plates. No Substitutions