Three-Course Prix Fixe  $65
Choose one Appetizer, one Entrée and one Dessert
Dine In (Tuesday-Thursday)
Carry Out (Tuesday-Saturday)

​​Appetizers

*East Coast Oysters 
lemon, cocktail sauce, mignonnette 

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

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

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

Crispy Calamari 
wild ramps aioli 


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Entrées

Pan Seared Halibut 
New Zealand mussels, olive oil crushed potato, fiddlehead ferns, pimentón broth

Steelhead Trout 
lemon thyme-Vidalia onion coulis, patty pan squash, friseline salad

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

Tomato Raviolini
Humboldt fog goat cheese, marinated cherry tomatoes, basil blossoms, wild ramps

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


Desserts

Piña Colada
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

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​Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye