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Exotic Mushroom Soup     8. 
Kennett Square Mushrooms, Cream, Fresh Rosemary,
Chive Creme Fraiche 

Soup Du Jour    M.P.
Chef's Selection of Fresh, Local Ingredients
 
 

Grilled Calamari Salad - Mayer Lemon Olive Oil    12. 
Plum Tomatoes, Capers, Pepperoncini, Romaine Hearts 

Field Greens - Cranberry Balsamic Vinaigrette    9.
Toasted Almonds, Dried Cranberries, Locally Made Aged Chevre  

Baby Spinach - Honey Dijon Dressing   10.
Applewood Smoked Bacon, Fried Egg, Roasted Peppers, Toasted Pine Nuts 

Warm Roquefort Tart    12.
Romaine Chiffonade, Micro Greens, Diced Tomato, Red Onion, Bacon, Bleu Cheese Crumbles,
Red Wine Vinaigrette

Duo of Roasted Beets - Balsamic Truffle Vinaigrette    11.
 Red Beet Carpaccio, Diced Yellow Beets, Locally Made Goat Cheese, Baby Arugula
 
Exotic Mushroom Terrine    12. 
Locally Made Fromagina Cheese, Truffle Balsamic Glaze, Sauteed Swiss Chard, Puff Pastry  

Tempura Battered Jumbo Shrimp    13.
Seared Sesame Rice Cakes, Spicy Apple Slaw, Red Chili Miso Sauce 

Chef's Selection of Oysters*    M.P. 
Meyer Lemon Mignonette, Wasabi Cocktail Sauce, Cucumber Jalapeno Minonette, or Tobiko Granite

Baked Oysters Amani    13. 
Maitake Mushrooms, Aged Parmesan, Wilted SPinach, Creme, Pancetta 

Smoked Chicken Spring Rolls   11. 
Habanero Sauce, Shaved Celery, Bleu Cheese Dipping Sauce 

Crispy Calamari    13. 
Tempura Battered Vegetables, Pomegranate Drizzle, Chili Garlic Aioli  

Sauteed Escargot   13.
Tarragon Brown Butter, Maitake Duxelle, Puff Pastry, Fried Quail Egg 

Smoked Short Rib Flatbread    13. 
Roasted Exotic Mushrooms, Shaved Parmesan, Black Truffle Horseradish Sauce 

Artisanal Cheese Plate    M.P. 
Trio of Cheeses and Traditional Accompaniaments 


Steamed Thai Mussels   11.
 
  Coconut Lemongrass Broth, Diced Bell Peppers, Sauteed Leeks, Red Curry
 
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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