The menu, which changes seasonally, features 10 or 14 courses a night, such as smoked duck salad with farro and Scottish salmon with artichoke, fennel, and Texas arbequina olives. The cheese selection and desserts are delicious. Dinner only.
Let this restaurant know you found them on D Magazine’s Online
Directories.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.GOT IT!