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


-- 12.2017 --



marinated olives

goat cheese toasted ciabatta, french breakfast radishes, sea salt

grilled tender beef, korean bbq sauce, lime, cilantro

crisped halibut cheeks, lemon aioli

chicken liver paté, apple compote, pickled mustard seeds, toasted pumpkin seeds

chaumes: full flavor cows milk cheese, apricot preserves, toasted ciabatta

chickpea fritters, creamy spiced feta



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 hearts, fuji apples, green island blue cheese, burnt honey vinaigrette



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, sunchokes, romanesco, brussels, fingerlings

lemon sole, chanterelles, cauliflower, thin beans, bacon, capers

mountain trout, parsnips, sweet potatoes, oyster mushrooms, thyme


crisped duck confit, melted & crisped leeks, cannellini beans

angus filet mignon, crispy brussels, preserved lemon, butternut squash 

honey spiced breast of duck, rutabaga, shiitakes, sweet potato, cipollini

slow cooked berkshire pork, charred broccoli, lemon ricotta agnolotti

braised lamb shank, grana padano polenta, shiitakes, lemon gremolata

short rib of beef, babette carrots, hakurei turnips, french beans, potato purée

veal osso buco milanese, saffron carnaroli risotto, crisped parsnips



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