ADDITIONS TO THE DINNER MENU
TUNA CRUDO 21
raw slices of local sashimi yellowfin tuna, red grape, scallions, apple, cucumber, wasabi tobiko, pomegranate molasses,evoo
PORK CHOP 36
roasted snake river farms 14oz kurobuta chop, sautéed baby kale, farro & roasted mushrooms, balsamic-maple glaze
VENISON 44
roasted sirloin, butternut squash "caponata", pine nuts, red wine game jus
APPETIZERS
OYSTERS 21
6 chef's selection chilled oysters, yuzu kosho mignonette
BIBB LETTUCE SALAD 14
tender bibb lettuce leaves, fresh herbs, lemon-dijon dressing
CAESAR SALAD 14
crisp gem lettuce, grated parmesan, creamy caesar dressing, garbanzo, croûton
SALMON TARTARE 21
radish, cucumber, wasabi tobiko, crème fraîche, chili oil, sake, crispy wonton
TUNA & CUCUMBER 21
rare seared local yellowfin tuna, crunchy bell peppers, cucumber, red onion, cilantro-lime dressing
CHICKER LIVER PÂTÉ 18
creamy purée of chicken livers, onion, cognac, toasted crostini
FRENCH ONION SOUP 16
caramelized onions, beef stock, thyme, sherry wine, gruyere, croûton
BUTTERNUT SQUASH BISQUE 14
roasted honey crisp apple, crispy leeks, toasted pumpkin seed oil
CRÊPE 21
mushrooms, herb beurre blanc, white truffle oil
add lump crabmeat 10
ESCARGOT 18
6 burgundy snails, garlic-herb butter, puff pastry
SEARED HUDSON VALLEY FOIE GRAS 29
pineapple & black pepper compote, sage, brioche
MAIN COURSE
CELERY ROOT "ROAST" 32
celeriac, maitake mushrooms, green apple, crispy shallot, mushroom jus
RAVIOLI 32
butternut squash filled ravioli, pine nuts, sage, black truffle butter, balsamic
RISOTTO 32
creamy arborio rice, wild mushrooms, smoked pecorino, herbs, balsamic
FETTUCCINE 38
lobster, roasted corn, charred green onion, pecorino sardo, corn crema
“MOULES” 32
p.e.i. mussels, white wine, shallot, fresh herb butter, fries
TROUT 36
roasted brussels, dupuy lentils "a la brunoise", reduced pomegranate
SALMON 38
spinach, mushrooms & ventrenche, corn purée, veal jus
HALIBUT 40
roasted fennel, fingerlings, romesco
ROAST CHICKEN 36
pan roasted breast, spaetzle, carrots, smoked neuske bacon, corn, natural jus
DUCK 42
honey glazed breast, braised red cabbage, pear & parsnip purée, duck jus
STEAK AU POIVRE 48
8 oz pan roasted filet mignon, glazed carrots, potato purée, sauce "au poivre"
BURGER "DRY AGED" 25
char grilled 8 oz dry aged beef patty, marmalade of mushroom, bacon and onion, brioche bun, fries
SIDES
POTATO PURÉE/10
TRUFFLE OIL FRIES/10
FRIES/8
HARICOT VERT/10
BRUSSEL SPROUTS/10
DESSERT
GELATO 11
vanilla, chocolate, strawberry
SORBET 11
passion fruit, pomegranate or lemon
STRAWBERRY PANNA COTTA 14
champagne macerated strawberries
WARM APPLE TART 16
caramel sauce, vanilla ice cream
HAZELNUT-PRALINE CHOCOLATE MOUSSE CAKE 16
raspberry coulis
PUMPKIN MOUSSE CHEESECAKE 16
white chocolate curls, maple syrup drizzle
WARM MOLTEN CHOCOLATE CAKE 16
raspberry purée, vanilla ice cream
CRÈME BRÛLÉE 16
tahitian vanilla bean custard, caramelized sugar
CHEESE BOARD 25
served with local honey, cocoa nibs, marcona almonds, freshly sliced baguette
Please inform your server of any food allergies, restrictions or sensitivities*
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE RISK OF FOODBORN ILLNESS ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS
Updated 10/4/2024