– Dinner –

(we source from small local farms, menus may change based on availability)

 

appetizers

green vegetable gazpacho, jumbo crab, pickled cucumber relish, tomato horseradish ice 12

heirloom tomato salad, stracciatella, basil pesto, puffed quinoa, sherry vinaigrette 11

beets and strawberries, peppery greens, yogurt dressing, sunflower seed and toasted oats granola 11

gnocchi, spring vegetables, brown butter, garlic, sage, pecorino romano 12

escargots, fennel pernod cream, tiny sourdough croutons 12

fried oysters, chive scrambled eggs, hot chili aioli 16

truffled duck liver mousse, cherry-black pepper jelly, traditional sides 14

 

entrees

crispy fried rainbow trout, jumbo lump crabmeat, peas, trout roe, white wine and chive butter sauce 28

cod filet, mussels, tomato saffron broth, pine nut-basil bread crumbs, tapenade aioli 27

pork steak, gruyere grits, ‘nduja butter, baby arugula and pickled blackberry salad 25

chicken, buttermilk-fried, braised with creme fraiche, preserved lemon and olives 24

lamb, braised with apricots, honey and ginger, saffron risotto, pistachio pesto 27

cheeseburger: Amish cheddar, brioche bun, fries with mornay sauce · 14

add fried egg 2    add thick cut bacon 4    add foie gras torchon · 9

to share

cote de beouf 20 oz. bone in ribeye, Bordelaise, blue cheese butter, fries with mornay · 55

whole roasted duck Chinese 5 spice, raspberry gastrique, dirty rice risotto with duck confit and gruyere· 64

desserts

vietnamese ice coffee mille feuille 9

coconut custard profiterole 9

chocolate malted pots de creme 7