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

 

LES FOIE GRAS 1 SLICE = 24, 2 SLICES = 45

Pan seared foie gras, cranberry jam, toasted brioche

 

GRILLED OCTOPUS 18
Tuscan bean salad, herbed mustard bacon vinaigrette

 

TUNA TARTARE 22

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

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

LOBSTER NAPOLEON MP
Fresh Maine lobster, avocados, tomatoes, lemon aioli, corn & scallion pancakes

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 vinaigrette

STEAK FRITES 38
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 duck breast, port wine cherry sauce, swiss chard, brown butter farro *

CEDAR PLANK GRILLED SALMON 34
Faroe Island Salmon, Gochujang BBQ sauce, fried rice, kimchi *

BOLOGNESSE PAPPARDELLE 24
Traditional Ragu with wild boar and bison, tossed with fresh pappardelle

LEMON ROSEMARY ROASTED CHICKEN 28
Roasted free range half chicken, patatas bravas, vegetable ratatouille, pan jus

GNOCCHI PARISIENNE 24
Roasted mushrooms, English Peas, Truffle butter, spinach, parmesan cheese

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 *

GRILLED KUROBUTA PORK CHOP 28
Berkshire heritage pork chop, sauteed greens, onion/bacon jam, garlic mashed potatoes *

 

BRAISED LAMB SHANK 42
White bean cassoulet, preserved lemon gremolata, bread crumbs

FILET AU POIVRE 48
8 oz center cut filet, gratin Dauphinoise, cognac cream, charred scallion *

HALIBUT 36
Pan seared East Coast halibut, grape tomatoes, angel hair pasta, garlic, butter *​

Wednesday – Burgers & Bordeaux

Thursday – Prix Fixe Dinner for Two

Friday – Cioppino

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