Basket of Fresh Baked Bread
4 rolls $2.00 8 rolls $4.00
Small Plates
Spinach and Gruyere Quiche $8.00
Rich with eggs, cream, aged gruyere cheese and spinach
in a flaky crust
Stuffed Calamari $11.50
Calamari stuffed with shredded braised oxtail, squash,
zucchini and tomato served with a celery root, parsnip and vanilla puree and a port wine demi glace
Veal Cheeks $12.50
With chanterelle mushrooms sautéed with garlic, butter, shallots and chervil, served with sweet and sour red cabbage and a champagne gelee with tarragon
Foie Gras Mousse $15.00
On a brioche crouton topped with pickled grape slices and sauterne aspic finished with a port wine gastrique
Textures of Beets $10.50
Poached candy striped beets over beet greens with a beet vinaigrette, pomegranate seeds, red beet chutney, beet chips and beet foam garnished with beet powder and beet gelee
Warm Potato Salad $7.50
Warm potato salad with chanterelles, asparagus, purple potatoes, bacon, onion, garlic and arugula finished
with a red wine vinaigrette
Crab & Cheese Tart $12.00
Chef’s own crab and cheese dip served warm in a savory tart
Petit Filet $17.50
Served with a potato gallette, grilled asparagus and a
“A la Espagnol” sauce
Venison Ravioli $12.50
House made venison, Swiss chard and cheese stuffed ravioli served with a tomato, mushroom, onion, golden beet, celery root and pine nut ragout and a Marsala venison jus
Crab Cake $16.00
Jumbo lump crab cake baked and served with a whole grain mustard pan sauce, topped with fried leeks and served with a side of salt roasted fingerling potatoes, garlic and shallots
Salmon Trio $15.00
Horseradish and red beet cured salmon on a lavender honey crème fraîche panna cotta with a beet chip; cucumber gravlox mousse with fennel and a grapefruit dill vinaigrette; and hot smoked salmon “tar-tare” with capers, chervil, red onion and hard boiled egg on grilled pita with a tomato vinaigrette
