DATE September 2019

Appetizers

Veal Dumplings 11
Cilantro salsa, teriyaki and honey glaze

Jonah Crab 14
Corn, sea urchin bisque, and gooseberries

Octopus 14
Confit of octopus, tomato, fermented potato croquette, espelette aioli, potato chicharron

Lobster Turnovers 13
Lobster wrapped in fillo dough with a tomato brandy reduction

Wild Mushroom Agnolotti 13

Black vinegar pan sauce, pickled sour cherry and crispy kale

Tuna Crudo 15
Roasted fennel puree, pickled jalapeno, green apple, and a miso vinaigrette

Artisan Cheeses 12

Smoked Sweetbreads 13
Pear chutney, Indian fried bread, and a herb salad

House Made Charcuterie 13

Foie Gras Torchon 15

Caramelized onion puree, focaccia crisp, and parmesan

Pasta of the Day 13

 Entrees
All entrees come with a choice of soup, or salad

Amish Chicken 24
Pan roasted Brussels sprouts, scrambled egg, trumpet mushroom, , and a brown butter cream

Smoked Duck 32
Sunchoke confit, pickled beets, and maple syrup jus

Rabbit Porchetta 29
Barley risotto, asparagus crepinette, preserved mushroom, pickled ramp jus

Roasted Scallops 30
Roasted zucchini, green tomato romesco, bone marrow jus

Halibut 30
Black garlic aioli, poached potato, turnip and sour potato vichyssoise

Roasted Carrots 23
Braised lentils, herb salad, and a carrot and whey emulsion

Local Pork Offering

Filet Béarnaise 38
Stuffed with lobster, herbed pomme purée, and sauce béarnaise

Hanger Steak 32
Creamed and grilled leaks, charred onion, and sauce verte

Steak Wasabi 37
Filet encrusted in wasabi, crispy tempura vegetables, and shitake reduction

Chefs Tasting Upon Request

The consumption of raw or undercooked eggs, meat, poultry, seafood, or shellfish may increase your risk of food borne illness.