Small Plates

Sauté of Escargot
on a mushroom pastry with a mushroom, shallot demi-glace,
beurre blanc drizzle, heirloom tomatoes
11

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

Thai-style Rock Shrimp and Skate Wing Stew
with lemongrass, ginger, garlic, chili, citrus, scallion, mint,
over crispy rice cake
12    gf

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

Seared Sea Scallops
on a roasted tomato, portobello and sweet pepper sauce
with a new potato and chorizo salad
14    gf

LARGE PLATES

Herb-crusted Swordfish
with a red wine and truffle butter sauce, truffle vinaigrette
au-gratin potato
27 gf

Asian-spiced Halibut
over kelp noodles with asian vegetables and citrus chili ponzu
34 gf

Duck Confit
slow-cooked Duck Leg over a roasted root vegetable hash,
red wine glaze
25 gf

Pan-roasted Mill Brook Farms Pork Chop
house smoked with a fig, orange, port glaze,
sweet potato and Yukon smash and roasted broccolini
23 gf

Pair of Petite Filet Mignons
over a mushroom leek tart with mushroom demi-glace, beurre blanc drizzle
and truffle whipped potatoes
30

Moroccan Lamb Stew
slow-braised Epic Acres Lamb in a rich stew with peppers, onions, ginger, tomato, sherry & spices,
potato dumplings, cucumber, onion and tomato topper
30

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