Menus

Please note that our menu can change daily with the bounty of local farms and purveyors.

Served Tuesday - Sunday

amuse

today's chef selection

to start

choice of:

lobster bisque

crème fraîche, oloroso sherry, chives

local farms garden salad

champagne vinaigrette

Vegetarian

wagyu beef carpaccio

arugula, parmesan, truffle oil

to follow

choice of:

oven roasted salmon trout

spaghetti squash, spinach, lemon beurre blanc

roasted rustic pork chop

chasseur sauce, mushroom, yukon gold

house made spaghettini “a la cacio e pepe”

english peas, crispy prosciutto, pecorino romano

to finish

red wine poached pears

candied pecans, chantilly

valrhona dark chocolate pot de crème

house made cookies