Menu

Served with chanterelles and figs.

Served with celery roots and pico de gallo.

Serve with humus, tzatziki sauce and grilled vegetables.

Served with smoked Borlotti bean cream, kale chimichurri and scallion pancake.

Pelmeni with creamy porcine sauce.

Choice of potato, raspberry jam, sweet cherry or cottage cheese.

Served with creamy porcini sauce.

Served with celery leaf, shallot and nuts vierge.

Served with citrus oil.

Served with smoked eggplant, oven roasted tomatoes and fennel salad.

Served with curry truffle cream and basil oil.

Served with sauteed spinach, chimichurri, duck bacon and borlotti beans.

Peppers, Swiss cheese, lettuce and tomato.

Peppers, Swiss cheese, lettuce and tomato.

Served with meat and rice.

Celery roots, chimichurri and sunny side ups.

Served with maple syrup glazed pork belly and crispy skin potatoes.

Andouille sausage, mushrooms, pico de gallo salad and pepper jack cheese.

Feta, spinach, olives, tomatoes and caper hollandaise.

Choice of white chocolate or orange zest mix.

2 poached eggs served over draniki with lox and avocado.

8 oz. grilled skirt steak, farm eggs and Anson Mills polenta fries.

Chili mayo, pickles and aged cheddar.

2 sunny side eggs served on top of prime short ribs and sauted spinach.

House cured salmon and poached eggs.

Creamy baby spinach and poached egg.

2 poached eggs served over draniki with lox and avocado.

8 oz. grilled skirt steak, farm eggs and fresh salad.

Chili mayo, pickles and aged cheddar.

Seared in champagne herb nutter and stuffed in French crepes.

Pan-seared foie gras on a Himalayan pink hot stone with caramelized apples.

Pan seared foie grass served on a Himalayan pink hot stone with caramelized apples.

Pelmeni served with sour cream and white vinegar.

Baby potatoes, sweet peppers and daschI broth.

Chargrilled octopus served with marcona almond romesco and celery salsa verde.

Chargrilled octopus served with Marcona almond Romesco and celery salsa verde.

Served with pink pickled cabbage and horseradish aioli.

Porcini mushrooms and truffle cream sauce.

Traditionally made from the - clams, mussels, shrimp, calamari and fish.

Maine lobster and lobster simmered all day served with fresh lobster.

Choice of classic or bloody Mary mix with quail eggs.

Lobster, langoustines, oysters, shrimp cocktail, tuna tartare, seabass ceviche and oyster shots. 40 minute preparation time.

Yuzu marinated seabass served with red onions, bell peppers, and cilantro.

Frisee, crispy smoked bacon and quail eggs served with pomegranate dressing.

Cod liver, romaine lettuce, reddish, pickles and poached quail eggs.

Red and yellow beef steak tomatoes, Lakeville arugula and balsamic glaze.

Black Angus skirt steak, papaya, Thai basil, mango and peanuts.

Mixed greens, cucumber, tomatoes and red onions.

Mixed greens, cucumber, tomatoes and red onions.

With french fries and mixed greens. Please call the restaurant for today's selection.

Swiss cheese, pickles, mixed greens and french fries.

Pickles, mixed greens and french fries.

Duck confit and duck breast seared in spiced sage brown butter.

Duck confit and duck breast seared in spiced sage brown butter.

Served with sweet pea puree, vegetables, and lemon sauce.

Chive mashed potatoes and house-made sauce.

Lemon and dill cream sauce, chive mashed potatoes and farm stand vegetables.

Slow-braised short rib served with truffle polenta.

Slow braised short ribs served with truffle polenta.

Rosemary infused grilled lamb chops with red wine sauce, haricot verts and garlic mashed potatoes.

Lobster, shrimp, mussels, clams and sea bass served with lemon garlic aioli.

Slow braised short rib served with truffle polenta.

Please call restaurant for today's sandwich selection. Served with french fries and mixed greens.

Porcini mushroom and truffle cream sauce.

Ahi tuna marinated with avocado wasabi cream and sesame crisps. Spicy.

Trio of char grilled eggplant, hummus and salsa.

Toasted baguette, fruit, pickled onions, cornichons and mustard.

Served with quail eggs.