APPETIZERS

CARROT ORANGE GINGER SOUP - coconut milk, chablis, basil oil   10 (GF)

BLACK KALE & SPROUTS SALAD - pancetta, pepitas, medjool dates, ricotta salata, grapefruit, pomegranate vinaigrette   15  (GF)

LOCAL ROASTED BABY BEETS & FIELD GREENS - goat cheese, toasted pecans, smoked bacon, banyuls vinaigrette   15  (GF)

JUMBO LUMP CRAB CAKE - granny smith slaw, green peppercorn tartar   20

ATLANTIC SALMON TWO WAYS - cured tataki style & tartar, seaweed salad, plantain chips   20  (GF)

BITTERSWEET GREENS & CHARRED WILD BOAR BACON - rocket arugula, trevisiano, pecorino romano, toasted walnuts, balsamic vinaigrette 15 (GF)

 

ENTREES

GRILLED FILET MEDALLIONS - celery root and pototo au gratin, field greens, foie demi  35 (GF)

GRILLED NORWEGIAN SALMON - toasted cinnamon-almond cous cous, stone fruit endive salad, charred miso-peach emulsione   30

SHRIMP & CHORIZO RISOTTO - corn, okra, zucchini, hot cherry peppers, cured lemon chipotle crema 30  (GF)

CRISPY STUFFED AIRLINE CHICKEN BREAST - chicken sausage, mushroom faro pilaf, whole grain mustard natural jus   30

CAST-IRON SEARED LONG ISLAND DUCK BREAST - root vegetable medley fries, Madeira-bone sauce seared foie gras   42  (GF)

GREEN CURRY DAHL - cilantro rice, lentils, chick peas, cauliflower, thai basil, eggplant   25  (V, GF)

POMEGRANATE MOLASSES BRAISED SHORT RIB - sweet potato, kimchi  35  (GF)

SQUID INK LINGUINE  - scallops, lobster, shrimp, tumeric-bouillabaise  40

PAN SEARED RED SNAPPER FILET - baby bok choy, forbidden black rice, green curry coconut   35 (GF)

GF = Gluten Free, V = Vegan

Menu & pricing subject to change

FALL 2019