Brush off excess rub and grill
ribs on the flesh side to get a good char; remove from heat and place
in a heavy - bottomed non-reactive
roasting pan.
Entrées I tasted included the 1855 Steak Frites ($ 32) featuring premium 1855 beef famous for its exquisite marbling, served with bordelaise, wild mushroom, hand cut fries and truffle aioli; Hot Pot ($ 23) with mussels, clams, sea bass, fingerling potato and leeks
in a rich cioppino broth and a baguette side; Pot
Roast ($ 22) with tender and meaty braised short
rib bursting with flavor and plated with the hearty combination of confit carrots, pearl onion, red potato and
pan jus; and a fresh and flaky Grilled Wild Salmon ($ 24) with lemon potato cake, grilled asparagus, and a sherry honey glaze.