Small Plates

Corn Chowder
made with all local vegetables, local cream and butter
9 gf

Sauté of Escargot
with a mushroom pastry and a mushroom shallot demi-glace,
heirloom tomatoes, beurre blanc drizzle

Thai-style Rock Shrimp
in a light broth with citrus, chili, carrots, shallots, ginger, garlic, scallions, bok choy, mint
12 gf

Sauté of Crab Cakes
with a fresh herb aioli and a small salad with Echo Hill Tom Thumb lettuce

Mill Brook Farms Pork Belly, house-smoked and slow-braised,
over local vegetable hash
13 gf

Large Plates

Herb and panko-crusted Swordfish
on a local roasted tomato, leek, fennel, and onion confit with sherry,
roasted fingerling potatoes, tomato herb topper

Miso-glazed Halibut
with a coconut ginger, citrus chili glaze,
sweet potato and Yukon Gold smash, pineapple salsa
33 gf

Veal Stroganoff, our way,
Slow-braised Robie Farm Veal shanks, off the bone,
in a rich sauce with mushrooms, leeks, baby spinach
tossed with tagliatelle pasta

Pair of Tensen Filet Mignons, pan-roasted,
with a mushroom sherry glaze, mushroom leek tart,
truffle whipped potatoes*

Duck Confit
Crispy Duck Leg served over roasted potato and vegetable medley
with red wine shallot demi-glace
25 gf

Please note that additions are based on availability and subject to change without notice.
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