Note:  The following is a sample menu.  Due to our commitment to quality and variety, our menu changes frequently as new
seasonal ingredients become available.

Cheese Table

A selection of Artisan and Farmstead cheeses

Served with house made breads & croutes, mustards & jams

Choose three…$12 per person - Choose four…$16 per person - Choose five…$20 per person

 Bloomy, Soft & Semi Soft Cheeses

Brie de Meaux - France, cow’s milk, complex, earthy and luscious

Brillat Savarin – France, cow’s milk, sensual, full fat, mousse like interior, triple cream

Brebirousse d’Argental – France, ewe’s milk, soft, aromatic and luxurious

Valley Shepherd Califon Tomme - New Jersey, sheep & cow’s milk, tangy, cave aged 3-6 months

Cypress Grove Purple Haze – California, goat’s milk, lavender, fennel pollen

Manchego – Spain, sheep’s milk, aged 3 months, semi soft, mild and nutty

Cypress Grove Humboldt Fog – California, goat’s milk, creamy & soft, vegetable ash layer

Firm, Hard & Blue Cheeses

Pecorino Foglie de Noce - Italy, wrapped in walnut leaf, sheep’s milk, flaky, nutty and peppery

Beemster XO - Holland, cow’s milk, aged 26 months, crumbly, granular

Cabrales Blue – Spain, mixed milk, strong, crumbly

Maytag Blue – Iowa, cow’s milk, rich, creamy and assertive

Blacksticks Blue – England, cow’s milk, rich blue veins, subtle, buttery and tangy

Hors d’ oeuvres/Appetizers

Soup du Jour…from the chef’s pantry…priced daily

Seared Foie Gras…guanciale, croutes, sauterne glace, cornflake crackle…22

Escargot Dijon…puff pastry, roasted shallot, Dijon mustard, parsley, brandy butter…13

Fonduta con Tartufo…artichoke and tomato confiture panino…18

Fruits de mer

Iced Oysters…mignonette…market

Crab Cake…jumbo lump, grain mustard aioli, smoked tomato…14

Warm King Crab & Mussel Tartufo…fava, truffle butter, olive oil, sour cherry gastrique…15

Tuna Carpaccio…balsamic, tomato confiture…14

 Salades

House Green Salad…balsamic vinaigrette…8

Pear and Maytag Salad…pancetta, rosemary roasted pear, blue cheese, shallot vinaigrette,

 toasted pine nuts…10

Golden Beet Salad…orange bread pudding, pistachio-chevre gratin, citrus vinaigrette…12

Entrees

 Atlantic Salmon…shaved fennel and chive salad, lemon risotto custard, drawn tomato butter…26

Fish du jour Provencal…tomato, nicoise olive, shallot, lemon, herbs du Provence…market

Filet Mignon…risotto al Barolo, cipolini, copa, asiago frico, green vegetables…36

Magret Duck Breast…asparagus & mushroom sauté, boudin blanc, sour cherry orange gastrique…28

Rack of Lamb…colcannon, garlic and mint scented spring pea puree, glace de veau…31

Sautéed Quail with Sage…dandelion greens with guanciale, truffled soft polenta, sage butter…29

 Chateaubriand...Carved tableside for two.
Center cut beef tenderloin, salt and pepper crusted, pan roasted to your specification.
Presented with seasonal accompaniments and sauce Robert...$68

Please Refrain from Smoking In the Restaurant
A 20% Gratuity will be added for parties of 7 or more
Split plates are Subject to a 25% Charge

Gourmand Tasting Menu

Chef's Amuse Brouche

Your Choice of Appetizer (Foie Gras add $11.00)

Your Choice Fruits de mer / Salades 

Your Choice Entree
(Steak or Venison add $10) 

Cheese Course 

Dessert 

$85 

Tasting menus for groups of six or more require advanced notice. Please ask your host for assistance in making arrangements.