The Menu
We are offering table service by reservation Tuesday thru Saturday night. We will expand our days of service as appropriate.
Four Course Dinner $55
Add wine pairing for $30
Appetizers
Duck Confit Crostini | Cranberry & red onion jam with goat cheese
Chowder | Butter poached Maine lobster, crisp potatoes, house cured bacon, & sherry béchamel.
African Peanut Soup | Sweet potato, tomato, jalapeño & cilantro (VG) (GF)
Beef Tartare | Minced steak, shallot, capers with radish, spicy greens, mustard &. egg yolk. Served on marrow bone with house bread. (DF)
Salad
Fall Fried Goat Cheese “Salad” | Served with maple bacon jam & winter greens dressed with a pink peppercorn vinaigrette
Crunch Salad | Shaved red cabbage, kale, carrots, scallions, dried cherries, toasted almonds & maple tahini dressing (VG) (GF)
Entrees
Atlantic Salmon | Chili & citrus crusted, served over bucatini with bacon, capers, tomatoes, shaved Brussel sprouts & wine butter sauce.
Chef’s Steak | Herbs de Provence Hanger Steak served with potatoes dauphinoise & crispy pancetta Brussels sprouts (GF)
Duck Breast | Peppercorn red wine sauce, roasted rainbow carrots, parsnip puree & caramelized cipollini onion (GF)
Carrot “Noodles” | Shaved Brussels & fennel served with a white bean & cashew cream, eggplant croutons & garam masala walnuts (VG) (GF)
Dessert
Creme Brûlée | Classic Creme Brûlée with orange zest (V) (GF)
Chocolate Pot de Creme | With Vespertino whipped cream and toasted pistachios (GF) (V)
Ice Cream | Peanut Butter Ice Crean served with marshmallow sauce and topped with peanut brittle (V)
Sorbet | Apple & Sparkling Cider (VG) (GF)