Our SIX COURSE TASTING MENU

Thoughtfully designed and prepared, our tasting menu features six courses: an appetizer, soup, salad, sorbet, entrée, and dessert. Served to you with care, each ingredient, texture, and flavor will compliment every dish to tell a story.

Bon appétit!

75

A la carte orders welcome.

Our APPETIZERS

Lobster Toast

25

Lightly toasted brioche with tender lobster meat in a white wine saffron cream and topped with dill chevre cheese.

Charcuterie Board

24

Fresh daily selection of cured meats, cheeses, pâtés or terrines, olives, dips and mustards.

Fall Raviolis

18

Fresh egg pasta filled with roasted butternut squash and mascarpone cheese. Served with a lemon tumeric cream, toasted walnuts, and curried maple syrup.

Our SOUP

She Crab

16

A rich creamy stock made with blue crab, sherry, herbs, and spices.

Our SALADS

Fall Salad

18

Crisp romaine tossed in a cider vinaigrette with sliced gala apples, dried cranberries, feta cheese, smoked bacon and toasted pecans served with a house made rosemary pumpkin cracker.

Harvest Plate

18

Grilled asparagus, peppers, marinated chick peas, tabbouleh salad, baba ghanoush, warm pita, tomato tahini, tzatziki, and chili aioli.

Our SORBET

Refreshing, palate cleansing house-made sorbet.

Our ENTRÉES

Filet of Beef Tenderloin

42

Grilled with house coffee rub served resting on herb toast with mushroom ragout gratin, merlot demi-glace, and truffle oil.

Norwegian Salmon

38

Grilled with our house fish rub and served with a fried roasted onion rice cake, tropical salsa, and basil aioli.

Muscovy Duck Breast

40

Marinated and pan seared duck breast served medium rare with sweet potato chutney, parsnip chips, and an orange poultry demi-glace.

Asian Pork Tenderloin

40

Grilled with a soy ginger glaze, topped with tender short rib, a smoked demi-glace, jalapeno aioli, and spicy coleslaw.

Vegetarian Strudel

29

Filo pastry filled with wild mushrooms, rolled and baked until crisp. Served with roasted pepper cream, roasted cauliflower, artichoke tofu salad, sesame tahini and curried honey spaghetti squash.

Sides

7

Gratin Dauphinois Potatoes

Baked thinly sliced potatoes layers with cream and garlic.

Market Vegetable

Seasonal vegetable selected by our chef.

Our DESSERTS

Cheesecake Du Jour

16

Chef’s daily selection of house-made cheesecake.

Chocolate Bavarois

16

Chocolate custard on a chocolate cookie crust topped with chocolate ganache, white
chocolate sauce, almond tuile, and toasted almonds.

Apple Pecan Cake

16

A moist spice cake with a buttery brown sugar icing, candied pecans, sweet cream, and vanilla ginger Chantilly.

No substitutions please. Please advise your server if you have food allergies or intolerances.