À La Carte Menu
Angus Beef Tenderloin Carpaccio with Smoky Aioli and Grilled King Trumpets
A Note From Chef Ken Frank
I knew this version of Carpaccio was good the first time we put it on the menu in 2007. It’s proved so popular that we can’t take it off the menu. The smoky aioli, the tiny potato crisps, and the grilled Trumpet mushroom salad all come together to make it really compelling.
Glass Slipper Tomato Sauce “a la Minute”, Eggplant Pillows, and Summer Squash
A Note From Chef Ken Frank
The key to this dish is the amazing just-picked tomatoes we get from Glass Slipper estate in Coombsville. It is absolutely essential to puree and cook this sauce to order to reflect the soul of a perfect Summer tomato.
LA TOQUE À LA CARTE
Choose Your Own Taste Adventure
For guests who prefer to experience fewer (or more) than six courses, or who’d like to choose their own tasting progression, La Toque offers a full à la carte experience. Select the dishes that resonate with you from our seasonally evolving menu of savory and sweet creations. Through thoughtful collaboration and thorough testing, our culinary and wine teams have identified an ideal wine pairing for every single dish on our menu.
Thick Cut Veal Chop for two with its own Jus, King Trumpets, Taleggio Potato Aligot
A Note From Chef Ken Frank
A truly big thick-cut Veal Chop is one of the best pieces of meat you will ever eat. Plenty for two, unless you’re really hungry. It’s a 45-minute fire time and worth the wait.