Dinner Menu
Dinner is served 7 days a week beginning at 5:30 p.m. We use only the freshest ingredients and therefore menu items may vary.
Starters
~Cheeses~
Parmesan-Reggiano, cows’ milk, Italy
Beemster XO, aged gouda, Netherlands
Black River Blue, cows’ milk, Wisconsin
Farmhouse Cheddar, grand reserve, England
Prince La Fontaine, triple crème, France
Selection of 2 ($8), 3 ($11) or 4 ($13)
~Antipasto~
House-roasted peppers, marinated artichoke hearts, mixed olives and a selection of cured meats and artisanal chesses
For 2 ($12), 3 ($17) or 4 ($22)
House-Smoked Salmon
Russet potato skin, caviar, crème fraîche 9
Baked Oysters Herbsaint
Applewood bacon, fennel, asiago cheese 10
Foie Gras ‘P.B. & J.’
Brioche, hazelnut butter, poached grapes 14
Smoked Sea Scallops
Truffled cauliflower puree, watercress 8
Salads
Roasted Candy Stripe Beets
Candied walnuts, blue cheese, shaved fennel, whole grain mustard vinaigrette 10
Spinach & Fried Goat Cheese
House-cured pancetta, roasted peppers, sherry-brown
butter vinaigrette 10
Organic Mixed Greens
Pomegranate seeds, mandarin orange segments, champagne-shallot vinaigrette 9
Roasted Quail
chorizo, wild rice and fresh herb stuffing, sautéed celeriac, malt whiskey and maple syrup glaze 16
“Bacon & Eggs”
pork belly braised in homemade nut brown ale over herb-parmesan spätzle topped with a seared quail egg 14
Champagne Poached Escargot
mini brioche loaf, sautéed leeks and chanterelle mushrooms, veal stock reduction, hazelnut-herb beurre d’ escargot 15
Duck Leg Confit
homemade butternut squash ravioli,shiitake mushroom broth 15
4oz. Maine Lobster Tail
butter poached over mascarpone-orzo “mac n cheese”, chili oil drizzle, crispy prosciutto 18
“Fried Green Tomatoes”
herbed cream cheese, pine nut-basil pesto, onion compote, aged balsamic vinegar, roasted tomato marinara 14
Veal Sweet Breads
Corn meal and fennel dusted, watercress, crisp apple
blood orange syrup 16
Rabbit Three Ways
Tenderloin paillard over greens with black pepper gastrique, confit of leg with porcini mustard and a crispy paprika “wing” 15
Pastas
House-Made Gnocchi
with shredded duck confit, pearl onions, grapes, chanterelles, walnuts and brown butter reduction 22
Pasta Bolognese
house-cured pancetta, pork and veal stewed with vegetables and tossed with fresh pappardelle, topped with shaved parmesan-reggiano 23
Risotto alla Carbonara with Truffles
house-cured bacon lardons, Italian black winter truffles and a poached egg, topped with shaved parmesan 27
Entrées
Pan Seared Sea Scallops
Bacon risotto, oven-roasted tomatoes, sautéed chanterelle mushrooms, english peas, sherry-thyme pan reduction 32
Roasted Baby Rack of Lamb
Grain mustard-herb crust, butternut-potato-gruyere lasagna, asparagus, baby carrots and pinot noir reduction 38
Braised Buffalo Short Ribs
Gorgonzola grits, charred brussels sprouts, crispy onion rings, salsa verde, smoked tomato jus 31
Pan Roasted Rockfish Provençal
Glazed celeriac, roasted cauliflower, stewed tomatoes, capers and niçoise olives, sautéed french beans 29
Long Island Duck Breast
Chestnut, parsnip, roasted pear, and applewood bacon stuffing with a madeira reduction 32
Hand-Cut Steak
Cut and preparation changes daily M.P.
Vegetarian Entrée
Our Chef’s selection may include fresh, seasonal vegetables, artisanal cheeses, homemade pastas, and prepared sides and is made to order 23
Sunday Brunch
Brunch is served from 10:30 am - 2 p.m.
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