FISH OUT OF WATER
The principal dish on the Assiettes de Printemps menu with fresh English pea risotto, fried marcona almond crumb, smoked paprika oil and pea vine.
Sole
Our popular dessert with dark chocolate praline and seasonal citrus.
Pine Nut Nutella
A scone-like biscuit cake.
Shortcake
The summer appetizer with corn nuts in the garnish.
The spring appetizer served with consommé on the side.
Birria
A seven spice Asian blend used in the Spicy Tuna Roll.
Togarashi
The winter appetizer with roasted kuri squash, shiitake mushroom, brussels sprouts, daikon, kimchi, piquillo sauce.
Kimchi Spring Roll
The dessert on our Assiettes de Printemps menu with Mexican spiced chocolate molten cake, blood orange & tequila sauce, candied peanut and vanilla ice cream.
Fondant
The cheese folded into the gnudi dumpling.
Ricotta
Meat juice reduced to a gravy or sauce.
Jus.
The fish we get our caviar from.
Sturgeon
The filling inside the Squash Blossom.
Zucchini & pistachio
The traditional Persian wedding cake.
Love Cake
The pasta in the Wild Boar principal dish.
Pappardelle
To slow cook something in fat.
Confit
Chef's favorite seasoning used in the Lobster Toast spring appetizer.
Old Bay
The year round small dessert with local strawberry, chiffon cake, strawberry consommé, and vanilla whip.
Strawberry & Cream
While baking this type of pastry, water evaporates leaving a pocket inside that can be filled.
Pâte à choux
The flat bean in our Gnocchi dish on the Assiettes D'Ete menu.
Romano
The appetizer with grass fed beef tenderloin, peach mostarda, whipped Fourme D'Ambert, pickled peach, garlic flower.
Carpaccio
The type of shellfish used to balance the sweetness of the spot prawn in the principal Spot Prawn dish on the Assiettes D'Ete menu.
Venus clams
The cooking technique used to dice the beets in the Chicharrón fall appetizer.
Brunoise
The cake used in the Peach Melba.
Pound cake
Stradette
In this dish, the cut of meat comes from the shank of a veal and is featured as a prinicipal dish on our Assiettes D'Automne menu.
Osso Bucco