Our Menu

 

APPETIZER, SALAD

 

SOUP du JOUR  

Seasonal & vegatarian   9.

FRENCH ONION SOUP   

Brown stock & caramelized onion soup finished with

sherry & topped with crustini & Swiss cheese   8.

DINNER SALAD     

Spring greens tossed with carrot, cucumber, cabbage

& cherry tomato. Your choice of;  house sherry vinaigrette,

or creamy blue cheese & bacon, or citrus vinaigrette

or yellow tomato vinaigrette    7.

                                                            CAESAR                                                                

Crispy hearts of romaine, crouton, cherry tomato,

grated Parmigiano Reggiano & white anchovy    8.

Add 4 oz strip steak  8 addition *.

                                                    BLUE CHEESE & BEET SALAD                                                 

Thinly sliced pear, Fourme d’Ambert blue cheese

mixed greens tossed with sherry-walnut vinaigrette    9.  

LEEK & BRIE TART

Zingerman’s creamery cream cheese & Brie tart

in a flaky crust with a microgreen salad

& winter truffle   14.

                                                              TUNA NICOISE                                                               

yellow fin tuna with bibb lettuce, fingerling potato,

green bean, hard boiled local quail egg,

nicoise olives with caper & egg vinaigrette  14.  

                                                                   SWEETBREADS                                                                  

Poached, peeled & pressed.  Sauteed in grapeseed oil

served with fava bean & carrot with sauce Bordelaise

& fresh herbs    10.

                                                                  CHARCUTERIE                                                                 

Bacon wrapped local country pork terrine with pistachio

& golden raisin, also smooth local duck liver pate,

cumberland, crostini, grained dijon & cornichons   10.  

                                                                      POMME FRITES                                                                  

Hand cut fries with roasted reb bell pepper-balsamic

ketchup, garlic aioli  & sea salt  8.

                                                                       ESCARGOTS                                                                       

Champagne & toasted Hazelnut-Chartreuse butter   10.

CHEESE  

 GRAYSON raw cow’s milk, Virginia

SOFT WHEEL goat‘s milk, Virginia

BANQUO sheep‘s milk, Wisconsin

DUNBARTON BLUE cow’s milk, Wisconsin

PARMESIANO REGGIANO cow’s milk, Italy

CACIO DI BOSCO tartufo  sheep’s milk, Italy

18 MONTH GOUDA cow milk, Vermont

HOOLIGAN raw cow’s milk, Connecticut

ROGUE RIVER BLUE 2011 cow milk, Oregon

2 SELECTIONS    10

3 SELECTIONS    13

 4 SELECTIONS    16

served with; lavender carmel, fig shallot jam,

marracona almond, grape, crustini

ADD, DUCK RILLETTE or ARTISAN SALAMI

served with grained dijon, cornichon   5

 

SEASONAL SPECIALS

APPETIZER

SOUP & SANDWICH

Brioche grilled Cabot Cloth Bound Cheddar &

Reading Raclette raw cow’s milk cheese with

tomato consomme & Chips   16.

4 OUNCE FOIE GRAS

Foie Gras with toasted

brioche, vanilla bean & port braised mission fig,

gastrique, cubeb pepper    22.

RISOTTO

Butternut squash, Parmigiano-Reggiano

& Chantrelle    8.

SEA SCALLOPS

Two very large pan seared sea scallops with sea

urchin sauce, tabiko, concasee tomato & chives  14. 

 

ENTREE

HAND MADE AGNOLOITTI.
vegetarian option with no bacon or proscuitto  24.  
Sweet potato & bacon agnoloitti tossed in a sage
cream. A drizzle of brown butter, Proscuitto di Parma
& grated Vell Dry Jack from Sonoma, fried sage    26.
SURF & TURF
2, 3 ounce beef tenderloin tournedos with
Lobster meat, fresh vegetable & aligot potato
with a lobster & Bordaliase sauce   39.
VEAL OSCAR
Pilard of veal loin with Jumbo Lump crab meat
 aspargus, aligot potato & Holindaise   40.

 

DINNER ENTREE, PRIX FIXE

                                                  LOCAL ELK BURGER                                                       

Two house ground, 3 ounce mini local elk burgers

poppy seed-brioche buns, white truffle mayo, lettuce,

tomato & hand-cut fries with a side of our

homemade ketchup  16.*   add Swiss cheese  2

                                                             STEAK FRITES                                                                   

6 ounce local Strip Steak, pan-seared with

maitre d’ hotel butter, sautéed spinach, hand cut fries

& our roasted red bell pepper & tomato homemade

ketchup   25.*

                                 RIESLING CHICKEN                                    

Crispy skinned roasted  light & dark meat chicken

with herbed spaetzle, leeks, thyme scented

pearl onion, lightly sauted shimiji mushroom. 

Roasted chicken jus   22. 

                                             PAN SEARED SKATE WING                                              

Crispy fingerling potatoes with green beans, asparagus,

battonette carrot &  basil-caper beurre noisette.   25.  

This is a house specialty.

ATLANTIC COD

Succulent Atlantic Cod loin pan roasted & served

with a rich ragout of white beans & shallot simmered

in chicken stock, finished with wild mushroom, fresh

thyme, lemon zest & black truffle butter   25.

                                                                    CASSOULET                                                                   

House ground black pepper & garlic sauasage with

succulent pork belly & a confit leg of duck, all simmered

in a white bean & tomato ragu.  Topped with

toasted bread crumbs & parsley  26.     

                                                            12 OUNCE IOWA CHOP                                                          

Frenched, double bone-in Iowa pork chop pan seared

& oven roasted. Served with crispy bacon-chive

polenta, sauteed spinach & apple & calvados demi   24.* 

                                                                LAMB SHANK                                                              
Tender braised New Zeland Lamb shank served
with aligot potato, roasted garlic celery, carrot,
pearl onion with spiced jus & tarragon gremolata   26. 

PASTA du JOUR

angel hair pasta with steamed clams in a garlic

white wine & calm juice sauce,  fresh chopped parsley

and lots of grated parmigiano reggiano     23.  

                                             DUCK A LA KUMQUAT                                          

Pan seared crispy skin local duck breast served with

garlicky swiss chard,  glazed turnip

& kumquat gastrique   26.*

OMLETTE du JOUR  

black truffle with fresh vegetables & fingerlings    14.  

 

PRIX FIXE 

Not available with LIVING SOCIAL voucher.

No substitutions or splits allowed on prix fixe’s

$27    3 COURSE

SOUP, SALAD, APPETIZER   

Soup du jour, French onion soup

Dinner salad or Caesar salad

Duck or Pork pate.

ENTREE

2 Burgers, Skate wing, Small Cassoulet

small Chicken, Beef Bourginon

DESSERT

Crème Brulee, Flourless Chocolate torte,

Ice cream or Sorbet selection

 

$20   3 COURSE

SOUP, SALAD, APPETIZER

small dinner salad or soup d’jour

ENTREE

1, 3 ounce Elk Burger, small Skate wing,

steak Caesar salad, Tuna Nicoise salad, omelette

DESSERT

small crème brulee or small flourless chocolate

tort

                                                    

CHILDRENS MENU UPON REQUEST