Chef’s Additions

simmered vidalia onions, melted gruyere, toasted crostini

roasted heirloom carrots, madras curry, white tiger shrimp

grilled endive, emmental cheese, espelette pepper

shaved brussels sprouts, lardon, mayer lemon-white anchovies aioli

duck mousse, port wine, fig jam, toasted brioche

olives, capers, sundried tomatoes, white wine demi

mashed potatoes, haricot vert

pan seared, ramp risotto, arugula aioli