Dinner
 August 9 2012
Thursday

1. Heirloom Tomato salad, sunflower dressing $7
2. Scallop Ceviche, salmon caviar, currants, micro herbs  $11
3. Crab salad, mango ginger puree $11
4. Radish salad, dill-yogurt dressing $6
5. Eel with cucumber-ginger salad $9

1. Diver Sea Scallops - sweet corn risotto $23
2. Cod, white wine glaze, fried okra, salsa verde  $21
3. Perciatelli pasta, basil pesto, aged white cheddar $18
4. Beef Stroganoff $21
5. Duck breast - apples and plums  $25
6. Pork Rib sliders, strong mustard, pickle  $17
7. Sides $7 - roasted bell peppers, fried okra, apples in duck fat
8. Cheese Platter - $25

Enjoy! - Executive Chef Natasha Pogrebinsky

To ensure that our food is the freshest our Executive Chef Natasha Pogrebinsky personally buys all the fish, meats, vegetables, and fruits that day at various markets in the city and composes a new menu each day to guarantee freshness and top quality. 

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