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
MAIN COURSE
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
