The menu at lunch is nothing like the dinner menu, consisting mainly of ppetizers, salads and a minimal selection of entrees. Dinner is when the kitchen gets to flex its muscles. The fare is contemporary in spirit and at times can get very creative. Take the salad with panko-crusted scallops ($14). Crusted with Japanese bread crumbs, the scallops are served over chopped romaine with a truffled buttermilk dressing. The composition gets hipper with what is described as prosciutto bacon (thin pieces of the salty ham fried to a crisp) and marinated peeled onions. The prosciutto and onions are at home with the salad. The scallops seem like an afterthought. No matter. The salad is properly tossed so the crispy bread-crumb coating remains dry. The scallops seem like a small entree for a nice light meal.
The menu at lunch is nothing like the dinner menu, consisting mainly of ppetizers, salads and a minimal selection of entrees. Dinner is when the kitchen gets to flex its muscles. The fare is contemporary in spirit and at times can get very creative. Take the salad with panko-crusted scallops ($14). Crusted with Japanese bread crumbs, the scallops are served over chopped romaine with a truffled buttermilk dressing. The composition gets hipper with what is described as prosciutto bacon (thin pieces of the salty ham fried to a crisp) and marinated peeled onions. The prosciutto and onions are at home with the salad. The scallops seem like an afterthought. No matter. The salad is properly tossed so the crispy bread-crumb coating remains dry. The scallops seem like a small entree for a nice light meal.
*/?>
