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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LAMB LOLLIPOPS 28

Moroccan spice rub, mint pesto

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WARM FRENCH BRIE 16

Pan seared Foie Gras, braised red cabbage, Brioche toast point

 

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

GRILLED PEACH & BURRATA SALAD 16
Applecrest Farm yellow peaches, burrata cheese, prosciutto, baby arugula, mimosa vinaigrette

 

FALL HARVEST CHOPPED 16

Fresh field greens, roasted butternut squash, apples, dried cranberries, blue cheese, 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 *

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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 *

 

BRAISED RABBIT CAVATELLI 28

Slow braised rabbit in a traditional ragu with tomato confit and Picholine olives, tossed with fresh Cavatelli

 

COQ AU VIN 28

Sous Vide & Roasted free range half chicken, pearl onions, bacon lardons, Lyonnaise potatoes

 

GNOCCHI PARISIENNE 26

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

WINE BRAISED SHORT RIBS 32

Creamy garlic mashed potatoes and roasted baby carrots

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PAN SEARED SEA SCALLOPS 40

Local day boat scallops, creamy lobster risotto, herb chimichurri *

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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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CHICKPEA "TIKKA MASALA" 26

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

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VEAL OSSO BUCO 46

White Bean cassoulet, preserved lemon gremolata, bread crumbs

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FILET AU POIVRE 48

8 oz. center cut fillet, gratin Dauphinoise, cognac cream, charred scallion *

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CEDAR PLANK GRILLED SALMON 34

Faroe Island Salmon, asparagus, roasted fingerling potatoes, pear glaze *

Wednesday – Burgers & Bordeaux

Thursday – Pasta Night

Friday – Fresh catch of the day

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