À la carte Dinner Menu
Dine-in & Carryout 


​Appetizers

*East Coast Oysters $22
lemon, cocktail sauce, mignonnette 

Heirloom Tomato Gazpacho $18 Ⓥ
cherry tomatoes, basil blossoms, arbequina olive oil focaccia

Yellowfin Tuna Tartare $20
Grand-Marnier aioli, avocado mousse, jalapeño

Little Gem Salad $16 Ⓥ
marinated feta cheese, cherry peppers, Kalamata olives, cucumber

Crispy Calamari $19
wild ramps aioli 


​
Entrées

Pan Seared Halibut $38
New Zealand mussels, olive oil crushed potato, fiddlehead ferns, pimentón broth
​
Steelhead Trout $29
lemon thyme-Vidalia onion coulis, patty pan squash, friseline salad

* Creekstone Prime Rib Eye Tournedos $49
pencil asparagus, charred scallion & piquillo pepper, pomme purée, Cabernet sauce

Tomato Raviolini $15 / 29
Humboldt fog goat cheese, marinated cherry tomatoes, basil blossoms, wild ramps

Crescent Duck Breast $38
Pierre Poive-black currant, baby bok choy, millet, ginger duck-jus


Desserts

Piña Colada $13
roasted pineapple, almond streusel, coconut sorbet

Chocolate Tiramisu $13
coffee ice cream, chocolate ladyfingers, mascarpone cream

Raspberry & Balsamic $13
raspberry sorbet, cognac spiced cake, aged balsamic reduction

Mais Mille-Feuille $13
yellow corn ice cream, hazelnut dacquoise, Azélia crémeux

Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye