Small Plates

Sauté of Escargot over a mushroom pastry
mushroom shallot demi-glace, heirloom tomatoes
11

Beef Carpaccio
Thin slices of raw Filet Mignon with an arugula and sweet onion salad,
truffle aioli, truffle oil and sea salt flakes
13

Seared Cape Cod Bay Scallops over braised Root 5 Farm organic Endive
with a lemon and lemon, wine butter sauce, micros*
14

Cheese and Charcuterie Platter
with Robie Farm Toma, Vermont Creamery Bonne Bouche,
two styles of salami, crackers, chutney, honeycomb
15

Large Plates

Faroe Island Salmon
with a braised leek and saffron butter sauce, roasted new potatoes*
25

Portuguese Fisherman’s Stew
Braised Cod with chorizo and clams in a light tomato vegetable broth*
26

Pair of Petite Filet Mignon with mushroom leek tart,
mushroom, shallot, sherry demi-glace, truffle whipped potatoes*
29

Herb-crusted sautéed Black Sea Bass
with an orange and mint infused sauce with scallion and chili,
a mango, pineapple salsa and sweet and yukon gold potato smash*
34

Beverages

Ice Tea or Lemonade 3
Izze, All-Natural Fruit Juice Beverage: Blackberry, Clementine, Grapefruit or Pomegranate 4
Fountain soda: Coke, Diet Coke, Gingerale, Sprite 4
Juice: Orange, Cranberry 4
San Pellegrino liter bottle 5
Coffee and Assorted Teas: Earl Grey, Decaf Earl Grey, English Breakfast, Chai, Green 3
Herbal: Chamomile, Mint or Passion (Hibiscus, Rose Hips, Citrus & Passionfruit)
Espresso single 3.25 double 5
Cappuccino 3.75

Please inform your server of any allergies.
*These Items may be prepared under-cooked upon request
Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs
may be hazardous to your health