We offer regional and globally inspired dishes featuring locally sourced ingredients.

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APPETIZERS

*OYSTERS ON THE HALF SHELL

Mignonette, cocktail sauce, lemon
Half Dozen/18

SAUTEED OR FRIED CALAMARI

14

Garlic, Meyer Lemon, parsley, Tomato and capers

*JUMBO SHRIMP COCKTAIL

16

Cocktail sauce, lemon

*FRIED CAULIFLOWER

9

Carrot coconut purée, soy glaze, scallion, toasted peanuts

*BEEF TARTARE

18

Coffee vinaigrette, pickled haricot vert, house hot sauce, shallots, basil, crostini

CHARCUTERIE AND CHEESE

19

Three cheeses, three meats, seasonal accompaniments

HUMMUS AND TABBOULEH PLATTER

11

Whipped feta, mixed olives, lemon, olive oil, grilled Naan bread



SOUPS

“HARLEQUIN” BUTTERNUT AND CRAB BISQUE

10

FRENCH ONION GRATINEE

8

TODAY'S SOUP

Cup 6 / Bowl 8



SALADS

*CAESAR

12

Parmesan bowl, croutons (white anchovies upon request)

*ROASTED SQUASH

11

Roasted Delicata squash, toasted pepitas, sweet chili vinaigrette, arugula, baby kale, fresh herbs

*ROASTED APPLE SALAD

11

Arugula, radicchio, spicy cider vinaigrette, smoked Gouda, pickled red onion, toasted almonds

*GARDEN SALAD

10

Mixed baby greens, cucumber, craisins, candied pecans, maple balsamic vinaigrette


ENHANCEMENTS
Breast of chicken 7 • Salmon 9 • Chilled jumbo shrimp 4 each


ENTRÉES

*BONE-IN FILET MIGNON

38

Aligot potato, sautéed spinach with garlic and roasted tomato

*LAMB RACK

45

Fregola pasta, fresh figs, preserved lemon sauce, herb yogurt

*14 OZ GRILLED RIBEYE

36

Salsify puree, foie and mushroom ragout, malt glazed carrots

*VENISON CHOP MONTMORENCY

40

Celeriac and chestnut puree, assorted mushrooms and kale, sour cherry sauce

*DUCK BREAST

34

Foie rice, pickled red peppers, Cape Gooseberry reduction

*PAN ROASTED STATLER CHICKEN BREAST

28

Coq au Vin style, mushrooms, pearl onions, wine sauce

*MEDITERRANEAN SHRIMP

28

Shrimp, garlic, tomatoes, Kalamata olives in a white wine garlic sauce
served atop pasta

*GRILLED SALMON

28

Sea beans, crispy Brussels sprouts, Rutabaga puree, smoked paprika vinaigrette

*ZA’ATAR SPICED SWORD STEAK

34

Roasted butternut squash, red onions, tahini, pinenuts. Minted pesto

*PAN ROASTED HERB CRUSTED NATIVE HAKE

24

Creamy smoked bacon clam chowder hash

MUSHROOM AND SPELT RISOTTO

22

Seasonal mushroom blend, Amazake butter


*These dishes are prepared Gluten-Free

Eating raw or undercooked items may be harmful to your health. Before placing your order, please inform your server if anyone in your party has a food allergy.

RARE (125°-130°F) MEDIUM RARE (130°-140°F) MEDIUM (140°-150°F) MEDIUM WELL (150°-160°F) WELL (OVER 160°F)