Cuisine

Chef David Baruthio presents contemporary French food with a special talent for flavor and presentation. Baruthio’s passion is to create simple, seasonal, clean food with the finest ingredients available to highlight the flavor of the food and what the season has to offer. He is continually striving to improve and provide an exceptional dining experience for his guests and friends.

“David’s French-influenced style is right at home here. He effortlessly combines his classical training, the country French cooking with which he grew up and the farm-fresh ingredients of the heartland.”    Steven Exel

 

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THIS WEEKEND’S FEATURES – MAY18-19th

The chef prepares daily features from local, seasonal ingredients.
These items change frequently and are available until the last one is served.

 

 

soupe du jour _l 
Fox hollow farms chicken and
truffled vegetable minestrone

 

st. jacques _l
Pan seared scallop with frisee salad and
house made red pepper mustard

 

torchon of foie gras _l 
House made torchon of foie gras with
rhubarb and strawberry

 

warm white asparagus _l 
With a poached egg, la quercia prosciutto
and truffle vinaigrette

 

spinach salad _l 
Spinach, strawberries, toasted pine nuts and stilton blue

 

butter poached lobster _l 
Whole lobster with black bean spaghettini and fresh mango

 

john dory _l  
Pan seared fillet with lemon beurre blanc, capers and kumato compote

 

wild sturgeon  _l 
Pan seared fillet with salmon caviar and a
shiitake-grapefruit vinaigrette

 

filet mignon rossini _l 
With truffle pommes dauphine