Restaurant Details

The constantly changing menu features dishes such as seared diver scallops with a fried carrot nest, arugula, fennel and pear salad and Satsuma-macadamia dressing. Veal tenderloin is served with sauteed sweetbreads, cherry marrow reduction, potato croquette and asparagus. Reservations accepted for large parties. Dinner Wed.-Sun., late-night Thu.-Sat., brunch Sat.-Sun. Credit cards. $$

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