There is a new selection of spritzes and a number of seasonal late-summer dishes from JBF Winner Chef Debbie Gold. Her time cooking in Provence inspires her technique and her love of seasonal Midwestern ingredients informs the local produce, fish, and meats. See her seasonal menu items and specials here and see more on IG here:
- Les Appetizers: Vichyssoise with shaved asparagus, melted leeks, creme fraiche, served chilled, Scallop Ceviche with red onion and peach citrus,
- Les Entrees: Fish of the day (soft shell crab), Roasted Cauliflower Steak with preserved lemon chermoula and quinoa pilar, Wagyu porkchops, Crispy Octopus Salad with arugula, summer vegetables, socca, stracciatella cheese.
- New Seafood Tower: The platter has oysters of the half shell, colossal tiger prawn with house cocktail sauce, hand harvested diver scallop with pomegranate puree, leek oil and tempura, Maine lobster tail with chermoula, wild caught snow crab with a house mustard sauce.
- Dessert: The seaonsl Caramelized Stone Fruit Cake is made with peaches, almond flour, caramel sauce, and creme fraiche.
The patio is available for outdoor dining and drinks during all services including Friday lunch 11:30-2pm and weekend brunch Saturday-Sunday 10:30-2pm.
