A Michelin-rated restaurant that offers seasonal American cuisine with influences of the Mediterranean, effortlessly blending the culinary, design and management talents of the cousins Nahabedian.
It's tomato time! McWethy Farm “Hoop House” Tomatoes with a Simple Salad of Beautiful Greens, Shaved Ocooch Mountain Sheep’s Milk Cheese, Kohlrabi, Marcona Almonds and Pedro Ximinez (04/18/12)
Archive
whole roasted young Farm Chicken from Indiana served with Yukon Gold Potato & Parmesan puree, King Trumpet mushrooms, a rustic ratatouille, glazed sweet garlic and tarragon (04/06/12)
“First of the Season” Georgia Soft Shell Crab with a Cannelloni of “Late Winter” Squash, Beurre Noisette with “Pumpernickel” Croutons, Capers, Meyer Lemon and Chives (03/30/12)
An appetizer of Roast Quail “enrobed” with Artisanal Tamworth Bacon, Crisp Brussels Sprouts, Slab Bacon, Red Pearl Onions and “Early Spring” Rhubarb (03/26/12)
“First of the Season” Wild Alaskan Halibut, Cauliflower “Mousseline” and a “Fondant” of Young Carrots, Sylvetta Arugula and Meyer Lemon Scented Olive Oil Broth (03/21/12)
for lunch appetizer: “Tarte Tatin” of Caramelized Fennel and Golden Raisins with “Hot Smoked” Pheasant, Shaved Pleasant Ridge Cow’s Milk Cheese and Wilted Spinach (03/12/12)
Yukon Potato Gnocchi and “Butter Poached” Maine Lobster, Caramelized Crosnes, Broccoli and Spinach, Natural Shellfish Bisque and “Early Spring” Miner’s Lettuce (03/07/12)
Coddled Hen’s Egg, Foraged and Cultivated Mushrooms with Three Sister’s Garden Grits, Crisp “Ruffled” Kale and “Bandaged” Cheddar Cheese Popcorn (02/21/12)
Medallions of Ranch Venison, Early Winter Flavors of Italian Farro, Roasted Delicata Squash and Turnips, Medjool Date, Pomegranate Preserves and Candied Orange (12/15/11)
We have several new entrees for dinner: Gulf of Mexico Red Grouper, Wild Wood Pigeon from the Scottish Highlands served with truffles and a Wild Scottish Young Grouse “Coq au Vin”. (12/05/11)
Appetizer of a “Coddled” Duck Egg and Pork Belly “Hash” of “Purple Majesty” Potatoes, Onion Jam and Brussels Sprouts, Toasted “Muffin”, Mache and Thyme (11/04/11)
Jerusalem Artichoke Soup, Seared Duck Liver, Shaved Autumn French Black Truffles, Buttered Kohlrabi and Chervil (11/01/11)
for dinner: Organic Carnaroli Risotto, Braised Rabbit, “Slow Cooked” Bacon, “Ruffled” Kale and “Olive Oil” Tomatoes (10/19/11)
for dinner: Washington State King Salmon, Jerusalem Artichokes and “Hen of the Woods” Mushrooms, Salad of Pea Shoots, “Sungold” and “Juliette” Tomatoes, Shaved Black Fall Truffles, Sweet Basil and Tomato Broth 35 (10/11/11)
for dinner: Washington State King Salmon, Jerusalem Artichokes and “Hen of the Woods” MushroomsSalad of Pea Shoots, “Sungold” and “Juliette” Tomatoes, Shaved Black Fall Truffles, Sweet Basil and Tomato Broth 35 (10/11/11)
for dinner: Pan Roasted Skate Wing with an Early Autumn Squash Cannelloni, Wilted Spinach and Chanterelle Mushrooms, Braised Baby Leeks, Spaghetti Squash and Apple Cider Brown Butter (09/16/11)
on our lunch appetizer menu: Tartare of Alaskan “Sockeye” Salmon with Hamakua Farm Hearts of Palm, Cucumbers and Avocado, Red Chili Croutons, Popped Corn, Lemon Grass, Spicy Basil and Gin. Also a Cannelloni of Butternut Squash and Mascarpone Cheese with Lacquered Kurobata Pork Belly, Spaghetti Squash, Foraged Purslane and Apple Cider Reduction, mmmm. (09/15/11)
Pan Roasted Skate Wing with Wilted Spinach and Chanterelle Mushrooms, Braised Baby Leeks, Spaghetti Squash and Apple Cider Brown Butter (09/12/11)
New prep on our lunch appetizer of risotto: Organic Carnaroli Risotto and Braised Oxtails with Roasted Sweet Corn, Spanish Chorizo and Grilled Scallions (08/19/11)
Shellfish “Gazpacho” of Maine Lobster, Littleneck Clams, Maryland Crab and Grilled Monterey Bay Calamari, “Beauty Heart” Radish, Pickled Onions and Lime, Spiced Greek Yogurt, Lemongrass, Cilantro and Bronze Fennel (08/08/11)
Roast Breast of Wisconsin Pheasant and “Coddled” Hen’s Egg and Australian "Winter" Truffles (07/21/11)
Troll Caught Wild Alaskan King Salmon, Green City Market Asparagus, “French Horn” Mushrooms and Salsify “Mousseline”, Granny Smith Apple and Nettle Broth (05/25/11)
“B.L.T.” of Slow Roasted Bacon, Upland Cress and Olive Oil Cured Tomatoes for Lunch (04/20/11)
“Delice” of Tonga Island “Reserve” Vanilla with Cranberries, White Chocolate and Clementine. (11/11/11)
“Delice” of Tonga Island “Reserve” Vanilla with Cranberries, White Chocolate and Clementine (11/10/11)
The NAHA Sundae of Pumpkin Ice Cream (11/01/11)
Cheesecake “New York Style” with Pistachio Ice Cream, Concord Grapes, Milk Chocolate and Orange (10/19/11)
The NAHA Sundae of Vanilla Bean Ice Cream and White Chocolate “Shell”, Medjool Dates, Glazed Walnuts and Vanilla Wafers - Pastry Chef Craig is making his own "Magic Shell" topping - remember that when you were a kid? (10/11/11)
NY style cheesecake, concord grapes, pistachios and candied orange (10/11/11)
Ice Cream Du Jour: Coffee Kahlua Crunch (08/16/11)
This week, cherries are the new rhubarb. Crème Fraiche Cake is now served with Sweet Michigan Cherries (08/05/11)
the 2007 Scarbolo "Romato" Pinot Grigio Rose from Friuli. Made exclusively of Pinot Grigio grapes from their Mattia Vineyard. Wine Geeks will know that P.G. is a pink skinned grape, so after 4 days of contact with the skins, the wine has a beautiful copper color. (03/19/12)
Archive
2009 Albert Bichot "Domaine du Clos Frantin' Echezeaux Grand Cru - yeah, baby! (03/07/12)
2010 Arietta "On the White Keys", a Californian blend of Sauv Blanc and Semillion that is crisp and vibrant -- a Restaurant Week slurge at $90. (02/21/12)
A terrific champagne for the holidays! 2002 Louis Bartheley Brut "Saphir" from Epernay (12/15/11)
2010 Arietta "on the White Keys" Sauvignon Blanc (12/05/11)
2009 Buglioni il Vigliacco Brut Rose from Valpolicella (11/04/11)
2008 Vietti "Parabacco" Nebbiolo by the glass (10/19/11)
2010 Shane "Camp 4" Grenache Blanc from Santa Ynez Valley (10/11/11)
.jpg?1311783040)
