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  • Duck Pastrami and Faro Hash and Sous Vide Poached Egg width:1024;;height:577
  • Stuffed Lamb Breast on a Rutabaga and Carrot Puree Topped with Preserved Lemon Gremolata width:1024;;height:577
  • Stuffed Lamb Breast on a Rutabaga and Carrot Puree Topped with Preserved Lemon Gremolata width:1024;;height:577
  • Stuffed Lamb Breast on a Rutabaga and Carrot Puree Topped with Preserved Lemon Gremolata width:1024;;height:577
  • Stuffed Lamb Breast on a Rutabaga and Carrot Puree Topped with Preserved Lemon Gremolata width:1024;;height:577
  • Pear Frangipane, Cardamom, Lavender, Honey Ice Cream width:1024;;height:577
  • Pear Frangipane, Cardamom, Lavender, Honey Ice Cream width:1024;;height:577
  • Pear Frangipane, Cardamom, Lavender, Honey Ice Cream width:1024;;height:577
  • Menu width:499;;height:532
  • Sicilian Blood Orange Salad width:1024;;height:577
  • Sicilian Blood Orange Salad width:1024;;height:577
  • Sicilian Blood Orange Salad width:1024;;height:577
  • Duck Pastrami and Faro Hash and Sous Vide Poached Egg width:1024;;height:577
  • Stuffed Lamb Breast on a Rutabaga and Carrot Puree Topped with Preserved Lemon Gremolata width:640;;height:478
  • Duck Pastrami and Faro Hash and Sous Vide Poached Egg width:640;;height:478
  • Seared Salmon on Beet Risotto topped with Sauteed Beet Greens, Mushrooms, and Horserasish Creme Fraiche width:640;;height:478
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