WE ARE SOLD OUT FOR  NEW YEAR'S EVE TAKE OUT.

This menu will be available for same day ordering on Wednesday, December 30.

Place your order early to ensure your selections and your preferred pick up time. Please call 973-763-4460. No email orders will be accepted.      



FIRST COURSE

CRUDITÉS  12
assorted fresh raw and pickled vegetables with black truffle artichoke remoulade

CHARCUTERIE PLATE   27
marinated olives, serrano ham, saucisson sec, humboldt fog goat cheese, cornichon, dried and fresh fruit, nuts, crostini

WILD MUSHROOM BISQUE  11

goat cheese, black truffle, crouton

BIBB SALAD  15  
tender bibb lettuce, candied walnuts, poached apricots, aged sardinian pecorino, champagne vinaigrette

SALMON TARTARE   17   
radish, cucumber, wasabi tobiko, creme fraiche, crispy wonton

CREPE   11
mushrooms, corn, herb, beurre blanc
add crabmeat 7

BREAD BASKET
mini baguettes
one dozen  18
half dozen  9



MAIN COURSE

served with potato dauphinoise and roasted root vegetable medley

QUAIL   32
two roasted semi-boneless quail stuffed with farro, mushrooms and andouille,
golden raisin game jus

RACK OF LAMB  40
herb and dijon crusted colorado lamb,
rosemary lamb jus 

DUCK   32
honey glazed crescent duck breast,
star anise duck jus

CHATEAUBRIAND   40
sliced beef tenderloin,
thyme-black truffle beef jus

SALMON   30
pan roasted filet of scottish salmon,
lemon-caper cream

HALIBUT   32
pan roasted filet of atlantic halibut,
truffle-mushroom emulsion


PLANT BASED MAIN COURSE
these are set dishes

MUSHROOM RISOTTO  28
risotto of wild mushrooms, roasted corn, parmesan, herbs 

VEGETARIAN ENTREE   25
roasted butternut squash, warm shaved brussel sprout and french lentil salad, shallots,
red wine emulsion



DESSERT

CARROT CAKE   12
carrot cake with layers of cream cheese, brown butter toffee-pecan sauce 
(sauce available without pecans)

VANILLA BEAN CHEESECAKE  12 
tahitian vanilla bean cheesecake, graham cracker crust, blueberry compote
(nut-free)

FLOURLESS CHOCOLATE CAKE (GF) 12
fresh raspberries and puree