STARTERS
Roasted Kabocha Bisque
pepitas pesto
$6
Caesar Salad
house made caesar dressing,
shaved asiago
$7
Winter Salad
baby greens, julienne green apple,
Blythedale Farm “jersey” blue cheese,
toasted pecans, cider vinaigrette
$8
Mussels
coconut-red curry sauce,
fresh cilantro
$9
Pastrami Spiced Salmon Carpaccio
pickled shallots, greens,
rye “bread sticks”
$6
Stuffed Figs
bacon, blue cheese, baby arugula,
balsamic reduction
$11
Flatbread
caramelized butternut squash,
crispy pancetta, VT chèvre,
balsamic reduction
$9
Truffled Fries
roasted shallot aioli
$6
Consuming raw and undercooked foods may
cause food borne illness. |
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MAINS
Roasted Mushroom Risotto
rosemary parmesan tuile,
sherry reduction
$17
Pan Roasted Sea Scallops
winter vegetable ribbons,
sautéed greens,
lemon beurre blanc
$19
Roasted Chicken Breast
potato-cauliflower gratin,
leek cream
$17
Cocoa Dusted Petits Filets Mignon
glazed haricot vert,
roasted new potatoes,
cabernet demi-glace
$21
Braised Lamb Shank
wilted swiss chard,
potato-celeriac puree,
lamb jus
$20
“BLT”
bacon braised pork,
wilted mustard greens,
sweet onion-tomato relish,
house made roll, fries
$12
Chef’s Vegetarian Selection
varies daily
A gratuity of 18% will be added to parties of eight or more.
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