ARTISANAL CHEESE & CHARCUTERIE BOARD FOR TWO 24
Locally sourced cheeses and meats with accoutrements 

CHEF’S AWARD-WINNING CRAB CAKES 24
Two “Award-Winning” Jumbo Lump crab cakes, Cajun Remoulade

LAMB LOLLIPOPS 23
Moroccan spice rub, mint pesto

GRILLED OCTOPUS 18
Tuscan bean salad, herbed mustard bacon vinaigrette

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STEAK TARTARE 22
Hand chopped tenderloin, Dijon vinaigrette, cornichons, radish   

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WARM FRENCH BRIE 18
Garlic and onion jam, hot honey, toast points

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ESCARGOT A LA BOURGUIGNONNE 16
Garlic parsley butter, sauce Bordelaise, toast points

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OYSTERS BIENVILLE 20
Six fresh local oysters baked with a savory, creamy wine sauce with bacon, shrimp, and mushrooms

TRADITIONAL FRENCH ONION 10

Gratinee with Croutons and Gruyere

BUTTERNUT SQUASH BISQUE 8/10

Fresh butternut squash, creamy, pepitas Cup/Bowl

THE WEDGE 14

Crisp iceberg lettuce, blistered cherry tomatoes, bacon, blue cheese dressing, chives

BEET & BURRATA SALAD 16

Fresh local beets, burrata cheese, prosciutto, baby arugula, orange vinaigrette

AUTUMN HARVEST 15

Fresh field greens, roasted butternut squash, apples, pepitas, dried cranberries, goat cheese, apple cider vinaigret

STEAK FRITES 38
10 oz. grass-fed hangar steak, demi-glace, compound butter, and house-made fries *

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MOULES FRITES 24
Local cultivated mussels, white wine, shallots, garlic, parsley, butter, house-made fries

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DUCK BREAST MAGRET 36

Pan seared duck breast, port wine cherry sauce, swiss chard, brown butter farro *

CEDAR PLANK GRILLED SALMON 32
Faroe Island Salmon, Gochujang BBQ sauce, fried rice, kimchi *

BOLOGNESSE PAPPARDELLE 24

Traditional Ragu with wild boar and bison, tossed with fresh pappardelle

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LEMON ROSEMARY ROASTED CHICKEN 26
Roasted free range half chicken, patatas bravas, vegetable ratatouille, pan jus

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GNOCCHI PARISIENNE 24          

Roasted mushrooms, English Peas, Truffle butter, spinach, parmesan cheese​

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WINE BRAISED SHORT RIBS 30
Creamy garlic mashed potatoes and roasted baby carrots

PAN SEARED SEA SCALLOPS 40
Wild mushroom risotto, preserved lemons, chili oil *

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GRILLED KUROBUTA PORK CHOP 28

Berkshire heritage pork chop, sauteed greens, onion/bacon jam, garlic mashed potatoes *

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VEAL CHOP MILANESE 46

Cherry tomatoes, baby arugula, pickled red onions, shaved parmesan, roasted potato salad, lemon-caper butter

VENISON TENDERLOIN 48

Farm raised venison, gratin Dauphinoise, asparagus, roasted red pepper demi-glace *

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HALIBUT 34

Pan seared East Coast halibut, grape tomatoes, angel hair pasta, garlic, butter *

Plats
Wednesday – Burgers & Bordeaux
Thursday – Bacon wrapped Meatloaf
Friday – Cioppino
Saturday – Beef Wellington