This casual American eatery is helmed by chef and owner Ryan Jetté, who has local experience as executive sous chef of the Sentosa Resort. He has also worked at top American establishments as the chef de cuisine of FARM at the Carneros Inn in Napa, California, as well as under Thomas Keller at the French Laundry. On the menu are dishes like pressed pork sausage with scrambled eggs and pickled shallots ($10), lobster mac and cheese gratin ($20) and torchon of foie gras ($20). Plus, desserts such as monkey bread with vanilla ice-cream ($7) and lemon tart ($7).