ARTISANAL CHEESE & CHARCUTERIE BOARD FOR TWO 26

Locally sourced cheeses and meats with accoutrements

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

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OYSTERS ROCKEFELLER 18
Fresh local oysters baked with a spinach cream sauce, breadcrumbs, and parmesan cheese

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GRILLED OCTOPUS 18

Romesco, patatas bravas, olives garlic chips

 

TUNA TARTARE 24

Avocado mousse, cucumbers, soy/ginger vinaigrette* House made wontons​​​

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ESCARGOT A LA BOURGUIGNONNE 18
Garlic parsley butter, sauce Bordelaise, toast points

TRUFFLED BEEF CARPACCIO 24
Shaved Truffle Pecorino, capers, baby arugula, pickled red onions, truffle aioli, balsamic, grissini  bread sticks*

TRADITIONAL FRENCH ONION 12

Gratinee with Croutons and Gruyere

CLAM CHOWDER 8/10

New England style creamy Cup/Bowl

THE WEDGE 14
Crisp iceberg lettuce, blistered cherry tomatoes, bacon, blue cheese dressing, chives

 

CAPRESE 16
Heirloom tomatoes, sliced mozzarella, pesto, herb oil, balsamic reduction, fresh basil

 

PEAR AND PECAN SALAD 15

Fresh pears, Local greens, Great Hill blue cheese, candied pecans, cranberries, French vinaigrette 

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CAESAR SALAD 15

Fresh romaine, shaved parmesan cheese, white anchovies, focaccia, croutons, house made dressing

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STEAK FRITES 40
10 oz. grass-fed hangar steak, demi-glace, compound butter, and house-made fries *

 

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

 

DUCK BREAST MAGRET 38
Pan seared Long Island magret duck breast, port wine cherry sauce, baby bok chop, wild mushrooms, pancetta, and roasted fingerling potatoes *

GRILLED SALMON 32
Faroe Island Salmon, Cajun succotash, herbed-butter potates

BOLOGNESSE PAPPARDELLE 28
Traditional Ragu with wild boar and bison, tossed with fresh pappardelle

CHICKPEA "TIKKA MASALA" 26
Roasted chickpeas in a spicy, creamy tomato based sauce with peppers and onions. Served with Basmati rice and Naan bread

GNOCCHI PARISIENNE 28
Roasted mushrooms, English Peas, Truffle butter, spinach, parmesan cheese

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PAN SEARED SEA SCALLOPS 40

Fresh local scallops with cauliflower puree puree, braised red cabbage, and pear gatrique*

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SIRLOIN AU POIVRE 62

Pan seared 12 oz. Prime Sirloin "Au Poivre" style, cognac cream, bone marrow, cauliflower gratin

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GRILLED KUROBUTA PORK CHOP 32

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

WINE BRAISED SHORT RIBS 32
Creamy garlic mashed potatoes and roasted baby carrots

SHRIMP FRA DIAVOLO 30
Sautéed shrimp tossed in a spicy marinara sauce, bucatini, grated parmesan

Wednesday – Burgers & Bordeaux

Thursday – Prime Rib

Friday – Seafood Paella

Saturday – Beef Wellington

* These menu items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. Please inform your server if anyone in your party has a food allergy.

Proprietor ~ Tara Prescott, Executive Chef ~ Patrick Lord