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  MAY 17-18

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   
Roasted pepper / tomato bisque / chèvre

 

st. jacques _l 
Pan seared day boat scallops / apricot-ginger chutney /
la quercia prosciutto

 

salad of the season _l 
Organic mixed greens / balsamic dressing /
strawberries / crumbled chèvre

 

foie gras torchon _l

Chilled torchon of foie gras / rhubarb compote / brioche

 

morel casserole _l

Sauteed fresh morels / fresh herbs

 

opah _l 
Roasted / crab-quinoa salad / shiso /
oyster-ginger-meyer lemon vinaigrette

 

halibut cheeks _l 
Fresh morel casserole / bacon / parisienne potato

 

slow braised lamb shank _l 
Creamy polenta / olive-garlic jus / seasonal vegetables

 

filet mignon morel _l 
6 oz. certified angus filet / fresh morel sauce /
pommes frites

 

canard _l 
Roasted duck breast / fresh cherry glazed /
pommes dauphines

 

chef baru’s meringue _l 
Fresh seasonal berries / organic sorbet / apricot coolis

 

strawberry rhubarb streusel _l 
Organic strawberry sorbet