LUNCH
SPECIALS
SOUP DU JOUR/MP
PHEASANT TERRINE/12
OYSTERS ON THE HALF SHELL/21
OMELET DU JOUR/16
SALADE DU JOUR/15
PARFAIT DU JOUR/16
APPETIZERS
BUTTERNUT SQUASH HUMMUS 7
butternut squash and chickpea purée, sesame tahini, harissa, pumpkin seeds, pomegranate molasses, grilled sourdough
AVOCADO TOAST & FRIED EGGS 16
crushed avocado, toasted organic seeded bread, radish, cucumber, mâché, espelette, 2 eggs "up"
SALMON TARTAR 18
radish, cucumber, wasabi, sake, crème fraîche, sesame, chili, wonton
CHEESE BOARD 21
toma truffle (100% pasteurized cow’s milk, Pt Reyes Farmstead Cheese Co, Pt Reyes, Ca)
goats milk camembert (100% pasteurized goat’s milk, R&G Cheesemakers, Hudson valley, NY)
ewe’s blue (100 % pasteurized sheep’s milk, Old Chatham Creamery, Finger Lakes, NY)
(served with honeycomb, cocoa nibs, marcona almonds, fresh figs, baguette croutons)
CHARCUTERIE PLATE 26
prosciutto di parma, saucisson sec, pheasant terrine, mortadella with pistachios, olives, cornichon, grain mustard, grilled sourdough, frisée
FRENCH ONION SOUP 12
caramelized onions, beef broth, thyme, sherry, melted gruyere crouton
CRÊPE 15
warm mushroom filled crepe, fresh herb beurre blanc
add jumbo lump crabmeat 10
SANDWICHES/BURGERS
“B.L.T.” 16
neuske bacon, tomato, bibb lettuce, mayo, toasted organic seeded bread, malt vinegar potato chips
COUNTRY HAM & BRIE BAGUETTE 21
fresh baguette, smoked ham, brie, butter, dijon
CHICKEN SANDWICH 16
buttermilk marinated crispy chicken thigh, vegetable slaw, pickles, scallion-mayo, brioche bun, sweet potato fries
SHORT RIB SANDWICH 21
braised and pulled beef short ribs, balsamic onions, melted provolone, brioche bun,
house made salt & malt vinegar potato chips
IMPOSSIBLE BURGER 15
grilled plant based patty, lettuce, tomato, roasted garlic aioli, brioche bun, fries
BURGER 16
8 oz char grilled black angus beef patty, lettuce, tomato, balsamic red onions, pickles,
special sauce, brioche bun, fries
BURGER "DRY AGED" 21
(blend of dry aged chuck and dry aged sirloin)
8 oz char grilled dry aged beef patty, melted truffle cheese, roasted garlic aioli, brioche bun, fries
add on
aged cheddar 2
avocado 3
truffle cheese 3
neuske bacon 3
gluten-free bun 2
SALADS
CAESAR 15
little gem lettuce, crisp chickpeas, crouton, "no anchovy" caesar dressing, sardinian pecorino
JARDINIERE A LA NIÇOISE 15
bibb lettuce, hard-boiled egg, potato, haricot vert, niçoise olives, tomato, radish, red wine vinaigrette
VEGETARIAN COBB 16
bibb lettuce, tomato, hard-boiled egg, Pt Reyes blue cheese, avocado, roasted chickpeas, vinaigrette
GRAIN BOWL 16
quinoa, lentils, orange, avocado purée, fennel, baby spinach, lemon dressing
add on to salads
grilled chicken/7
grilled shrimp/15
grilled salmon/12
4 oz of confit tuna
ENTREE
EXPRESS LUNCH 23
"Choose 2" 1/2 sandwich, 1/2 salad, or cup of soup
BUTTERNUT SQUASH "ROAST" 27
roasted butternut squash, lentils, cranberries, brussels sprouts, celeriac purée,
crispy shallots, goat cheese cremé, pomegranate reduction, sunflower sprouts
add protein
grilled chicken/7
grilled shrimp/12
grilled salmon/12
grilled ribeye steak/18
ROAST CHICKEN 28
buttermilk rosemary & garlic marinated, pan roasted semi-boneless organic chicken, roasted carrots, pearl onion, neuske bacon lardons, black truffle poultry jus
LINGUINE 28
sauteed shrimp, sliced garlic, shallots, calabrian chilies, fresh tomato, mint, basil, breadcrumbs
“MOULES” 28
1.5 lbs of p.e.i mussels poached in pernod, white wine, garlic, shallots, “frites”
TROUT "ALMONDINE" 27
sautéed spinach, haricot vert, brown butter, toasted almonds
SALMON 28
hen of the woods, baby turnip, celeriac parmesan-mushroom broth
STEAK “FRITES”
usda prime ribeye of beef, roquefort butter, “frites”
8oz/ 42
14oz/ 62
SIDES
sauteed spinach/10
roasted mushrooms/16
fries/8
truffle fries/10
sweet potato fries/9
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE RISK OF FOODBORN ILLNESS ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS
Updated 1/26/24