Small Plates

Seared Spanish Mackerel
on a roasted root vegetable hash
with a roasted pepper butter sauce

Sauté of Escargot
with a mushroom pastry, mushroom shallot sherry glaze,
heirloom tomatoes, beurre blanc drizzle

Warm Fall Salad with pulled Duck Confit
with julienne of roasted local carrots, cabbage, onions,
truffle vinaigrette

Tuna Duet
Yellowfin Tuna Tartare with sweet onion, caper, truffle and sea salt
Seared Walu (Hawaiian White Tuna) with citrus chili teriyaki, cucumber slaw

Thai-style Scallops
in a light broth with carrots, scallions, ginger, garlic, chili, and citrus,
crispy rice cake

Large Plates

Seared herb-crusted Swordfish
on a stew with chorizo, clams, tomatoes, garlic and sherry
with mozzarella risotto, tomato herb topper

Steamed Flounder stuffed with Crab
over a faro pilaf with baby spinach
red wine and shallot butter sauce

Mill Brook Farm Pork Chop
with an orange, cider, chili glaze, sweet potato and Yukon Gold potato smash

Seared Medallions and Rib Chop of Epic Acres Lamb
with a mixed lentil pilaf, roasted garlic and chevre cream, red wine glaze,
tomato, onion, cucumber topper

Pan-roasted Tensen Farm Petite Filet Mignons
with a mushroom, shallot sherry demi-glace, truffle whipped potatoes

Please note that additions are subject to availability and may 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