-- all our menus change with the season and are updated nightly --
 

DINNER  -  DESSERT


-- 10.2017 --

 

snacks

marinated olives

goat cheese toasted ciabatta

grilled tender beef, korean bbq sauce, lime, cilantro

crisped halibut cheeks, lemon aioli

country style pork and duck paté, pistachio, pickled ramps, dijon

fresh mozzarella, dried tomato pesto, toasted ciabatta

chickpea fritters, creamy spiced feta

 

vegetables

a saute of locally foraged chanterelles, olive oil, shaved shallots

arugula, endive, mushrooms, fennel, parmesan, citrus vinaigrette

split yellow pea and vegetable soup, ciabatta croutons

ruby red & golden beets, candied walnuts, meyer lemon yogurt

romaine, apple, blue cheese, burnt honey vinaigrette

hardiman farms heirloom tomatoes, watermelon, sheep's milk feta, basil oil

 

seafood

yellowtail hamachi, grapefruit, orange, radish, avocado, ponzu

octopus tempura, fennel, arugula, hummus, romesco

jumbo lump crab cake, napa, green apple, pecans, mustard sauce

butter braised lobster, truffle potatoes, broccoli mousseline

sea scallops, cherry tomatoes, lady peas, white corn, green beans, bacon

lemon sole, lobster mushrooms, cauliflower, artichokes, capers

mountain trout, hen of the wood mushrooms, young squash, romesco

meats

crispy pork belly, sungold tomato chutney

crisped duck confit, apples, arugula, sweet n’ sour onions

angus filet mignon, baby spinach, creamy potatoes, arugula

breast of duck, hen of the wood, lady peas, arancini, blueberry compote

slow cooked berkshire pork, charred broccoli, lemon ricotta agnolotti

lamb osso buco, grana padano polenta, shiitakes, lemon gremolata

short rib of beef, carrots, turnips, romano beans, potato purée

 

--

snacks are priced between $4 - $12, starters between $12 - $24,
entrees between $28 - $42, desserts between $7 - $10 

--

an additional seven-course tasting menu is available nightly
(offered for the entire table only)

--

 

pastries: kathryn king     
chef / owner: gerry klaskala