SMALL PLATES

Roasted Beets, Toasted Pumpkin Seeds and Warm Goat Cheese Fondue 12

Spinach Salad,Shiitake Mushrooms &Parmesan-Reggiano, Balsamico   11

Pan Fried Veal Sweetbreads with Black Kale, Mushrooms and Madeira Jus  14

Seared Diver Scallops with Celery Root Puree, Boar Lardon and Watercress Broth  14

Glazed Berkshire Pork Belly with Apple Chutney and Golden Raisins   13

Cauliflower Soup with Smoked Sturgeon, Marcona Almonds and Lovage Oil   12

Half-Dozen East Coast Oysters with Red Wine Mignonette  16

Beef Burger with Vermont Cheddar on Brioche with Herb Fries   15

Creamy Rock Shrimp Risotto with Parmesan and Lemon Tomato Jus   21  

Sautéed Skate with ”La Ratte” Potatoes, Rapini and Sherry Caper Reduction    19

Herb Crusted East Coast Halibut with Zucchini and Butternut Broth  26

Pressed Young Chicken Breast and Thigh with Salsify, Leeks and Chanterelles   22

Cumin Crusted Loin of Lamb with Braised Mustard Greens, Sunchokes, Jus Natural   26

Grilled New York Strip with Creamy Rainbow Chard, Crispy Shallots and Red Wine Mustard Jus   26



DESSERT

Apple & Pear Crostata with Maple Ice Cream   9

Creamy Banana Crepes with Dulce de Leche    9

Grilled Lemon Pound Cake with Figs in Port Wine Reduction   8

Lavender Crème Brulee with Fresh Berry Salad    9

Bittersweet Chocolate Espresso Terrine with Hazelnuts and Cinnamon Creme   10

Artisanal Cheese Plate with Chabichou, Aged Gruyere, Stilton 12