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Lunch | Soups, Salads & Appetizers | Entrees | Desserts & Drinks | Catering
Cedar Smoked Scottish Salmon - Wild Mushroom Dashi 26. Fried Mustard Greens, Miso Glazed Rice Cakes
 Seared Monkfish Medallions - Apple Horseradish Sauce 26.
Tart Apple Slaw, Parsnip Puree, Sauteed Haricot Vert
Coconut Crusted Grouper - Blood Orange Water 26.
Parsnip Puree, Sauteed Mustard Greens
Jumbo Lump Crab Cakes - Meyer Lemon Tarragon Aioli 28.
Yukon Gold Whipped Potatoes, Pancetta Braised Brussels Sprouts
Lobster Ravioli - Saffron Cream Sauce 29.
Claw and Knuckle Meat, Sun-Dried Tomatoes, Peas, Fresh Mozzarella, Parmesan Panko Crust
Berkshire Pork Chop - Roquefort Demi-Glace 29.Sauteed Swiss Chard and Mustard Greens, Truffle Infused Risotto
Long Island Duck Breast - Balsamic Glaze 27.
Exotic Mushrooms, Locally Made Chevre, Pancetta Braised Brussels Sprouts, Yukon Gold Whipped Potatoes
Wasabi Encrusted Grilled Sirloin - Soy Demi-Glace 26.
Spicy Haricot Vert, Yukon Gold Whipped Potatoes
Lemon and Rosemary Roasted Organic Free Range Chicken 22.
Yukon Gold Whipped Potatoes, Pancetta Braised Brussels Sprouts
Duck Confit and Smoked Tomato Risotto 24.
Roasted Peppers, Peas, Caramelized Onions Smoked Short Rib Amatriciana 25.
Locally Made Gnocchi, Pomodoro Tomatoes, Pancetta, Crushed Red Pepper Flake, Shaved Parmesan
Grilled Venison Flank Steak - Sun-Dried Cherry Pesto 28.
Sauteed Swiss Chard and Mustard Greens, Truffle Infused Risotto
Vegan or Vegetarian? Gluten Free?Please let us know and the Chef will create something special for you!
Please advise us of any food allergies. Our chefs are well versed in all dietary restrictions and will be happy to accommodate.
Executive Chef / Owner - Jonathan Amann
Sous Chef - Michael Derham
General Manager / Owner - Jeanine Amann
Consuming raw or undercooked foods can contribute to food borne illness |
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