Small Plates

French-style Three Onion Soup
topped with crostini and Cabot cheddar

Roasted Portobello Mushroom Caps
with roasted sweet peppers and a warm herbed goat cheese medallion,
balsamic drizzle

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

Sauté of Crab Cakes
with a small house salad and lemon butter sauce

Warm Duck Salad
Pulled Duck Confit with slow roasted vegetables
truffle vinaigrette
12 gf

Tuna Tartare
with sweet onion, capers, truffle, sea salt, arugula
13 gf

Seared Sea Scallops
on a crispy ginger rice cake with a lemongrass, ginger, garlic, chili glaze
14 gf

Large Plates

Portuguese Fisherman’s Stew
Braised Icelandic Cod with chorizo and Manila clams in a light tomato vegetable broth,
braised potatoes, spinach
26 gf

Herb-crusted Swordfish
with a roasted tomato, pepper, mushroom and garlic sauce,
au-gratin potatoes, tomato herb topper
27 gf

Pan-roasted Mill Brook Farms Pork Chop
House smoked, served over a roasted root vegetable hash,
with a fig, orange, port glaze and roasted broccolini
25 gf

Pair of Petite Filet Mignons
over a mushroom leek tart, mushroom demi-glace, beurre blanc drizzle
with truffle whipped potatoes

Seared Medallions of Epic Acres Lamb Sirloin
with a roasted garlic and Sunset Rock goat cheese, Romanesco,
sweet potato smash
30 gf

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

gf – gluten free v – vegetarian
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