iStock_000030674874_Large-editSpring is such a wonderful time for crafting a menu. So many fresh flavors and so much inspiration to pull from. Everyone is jonesing for something new and fresh so that gives us a lot of leeway to really invent something new. Take a look at our new Spring 2015 Menu!

Vichyssoise
Confit Russian Banana Potatoes, Garden of Eve Baby Leeks, Manila Clams,Thyme Oil

Hand Made Tagliatelle
Asparagus, Black Truffles, Poached Farm Egg, Crispy John Boy’s Farm Lardons

Pan Seared Sablefish
Roasted Sweet Pepper, Fennel, Confit Lemon, Nicoise Olives, Parsley Coulis

Veal Ribeye
Morels, Baby Carrots, Grilled Spring Onion, Fregula, Veal Jus

Pineapple Upside Down Cake
Toasted Pecans, Crusoe Organic Rum Caramel, Candied Ginger Ice Cream

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