Cuisine

Chef David Baruthio presents contemporary French food with a special talent for flavor and presentation. Baruthio’s passion is to create simple, seasonal, clean food with the finest ingredients available to highlight the flavor of the food and what the season has to offer. He is continually striving to improve and provide an exceptional dining experience for his guests and friends.

“David’s French-influenced style is right at home here. He effortlessly combines his classical training, the country French cooking with which he grew up and the farm-fresh ingredients of the heartland.”    Steven Exel

 

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THIS WEEKEND’S FEATURES

APRIL 13 + 14

The chef prepares daily features from seasonal ingredients.
These items change frequently and are available until the last one is served.

 

soupe du jour _l 
Coq au vin soup with poullard and fresh vegetables

 

st. jacques _l 
Pan seared scallops with micro-white asparagus

 

spinach-fennel salad _l 
With papaya, citrus and a cherry vinaigrette

 

blonde nebraska morels _l 
Sautéed with garlic and shallots served with
la quercia prosciutto and a poached egg

 

wild alaskan sea trout _l
Pan seared fillet with fresh sautéed fiddleheads + chorizo and a tarragon emulsion

 

monkfish bonne femme _l
Monkfish casserole with fresh vegetables and morels

 

filet mignon _l
With fresh nebraska morels and hand cut pommes frites

 

pheasant ballotine _l
Pheasant stuffed with foie gras and served with
baby onions and hedgehog mushrooms

 

ivory chocolate ganache _l
With passion fruit marshmallow and melon ice cream