Gluten Free, Vegetarian, Sodium Lite, Seasonal, they’re on the menu!

I do not specifically call out the items on my menu that meet various dietary requirements.

Maybe I should.

But I think most who take a look at the menu quickly see that there are many vegetarian options available. Always.

And I try to keep Gluten-Free options in mind with every menu as well. They are always there.

We are already low sodium. Just because I use NO canned goods. Period. And tend to cook salt lite. Just my style.

And we are already healthy oriented in that we ONLY use pure extra virgin olive oil for ALL cooking, unless butter is specifically called out. We change the menu every week to ensure our produce is seasonal. And I make EVERYTHING on the menu from scratch by hand.

This is just how I cook. It is always a part of the menu.

You can be confident of that every time you enjoy the food here.

Sure we have bacon jam, and crosnes roasted in duck fat, etc. And our gelato is not exactly low fat.

But it’s just as easy to find the fresh trout sauteed with lemons and thyme and tomato salsa. And the fresh Rataouille. And the Pear Confit on Wheat Toast.

And while many items are plated on toast, much of the menu is 100% gluten free.

This is just a natural consequence of wanting to put delicious tasting, fresh and creative food on the table.

A lot of delicious tasting, fresh and creative food is meat-free. And gluten free. And does not need to be clogged up with a lot of unnecessary salt and fat.

So, no need to scale back your enjoyment!

The great flavors you crave are already on on the menu!


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    Sherry Chicken Liver Pâté with Espresso Gelee on Semolina Cracker, Blueberry Chutney

    Crushed Cucumbers with Sopressata Salami and Garlic Chili Oil Vinaigrette

    Grilled grass fed Flap Steak with fresh Figs and Danish Blue Cheese on Toasts

    Fresh Sweet Corn Pancakes, aged Humbolt Fog Goat Cheese, Radish Strawberry Cream

    Red Cabbage Salad with Sesame Anchovy Dressing and toasted Seaweeds, baby Candy Cane Beets

    Sous Vide Baby Octopus Shabu Shabu, Chili Ume sauce, Shrimp Dashi

    Charleston style chilled pickled Shrimp with sweet Maui Onions and Sriracha

    Handmade Tuscan Pici Pasta with roasted Chickpeas, Chorizo, Garlic and Breadcrumbs

    Duck Fat roasted Corn on Danish Blue Cheese Polenta 'Cob', Corn Silk Crisps

    Cayenne Grilled Baby Carrot Kofte, Carrot Caramel

    Grilled Peaches and Oyster Mushrooms in Fino Sherry with Almond Crema on Toasts

    Duck Confit and Apricot Ragù on Polenta, Parmesan, Lemon Gremolata

    Desserts - new this week!

    Caramelized grilled Summer Stone Fruits, Whipped Mascarpone Creme, Sorrel Sorbet

    Candied Caramel Rum Shell filled with Dark Chocolate Ganache, Rum Meringue