Menu
We prepare made-to-order sauces and seasonings and use only the freshest and finest ingredients to create inspired takes on French, African, Asian, Mediterranean and Southwestern cuisines. All breads, stocks and desserts are made in-house daily.
Though our menu changes almost every day, the following is a sample for the current season:
Appetizers
Mushroom soup, miso, ramp greens, farro 13.00
Buffalo chicken ravioli, ricotta & bleu cheese ravioli, crispy wingettes, hot sauce 17.00
Salmon bacon potato skins, chives, basil aioli, Cabot cheddar, celery root 15.00
Duck mac-n-cheese, house made orzo, cheese sauce, crispy duck confit 17.00
Charcuterie plate – black pepper lonza, spicy Coppa, tomato fennel lardo 20.00
Grilled octopus, miso sweet potato salad, house bacon, pea tendrils 18.00
Foie gras, brioche, raspberry rhubarb, mustard seed 20.00
Salad
Spring mix salad, fried malanga, mung beans
Choice of (red beet & horseradish, smoked onion, ginger miso)
Entrée
Mahi-Mahi, white bean ragout, black sesame romesco, salsify, curried cauliflower relish 34.00
Seared sea scallops, carrot hummus, roasted carrots, ramps, mustard seed 45.00
Gulf shrimp, gemelli, Italian sausage, fennel, English peas, red beets, onion puree 35.00
Egg battered veal medallions, roasted bell pepper, lardo, arugula, pickled onion 41.00
Filet mignon, pave potato, Primordia mushrooms, crispy shallots, Madeira sauce 52.00
Coffee chili pork, saffron spaetzle, brown butter cauliflower emulsion, roasted mushrooms, pickled fennel 34.00
Pepita crusted lamb rack, fingerling potatoes, black garlic bbq, asparagus 52.00
Duck breast, pepper jam, grain & rice pilaf, white plum pico, gastrique 36.00
Free range chicken breast & bay scallops, asparagus risotto, beet root panzanella, pine nuts 37.00
Dessert
Crème brûlée, fresh berries 11.00
Warm chocolate bread pudding, banana ice cream 10.00
Derby pie; wet bottom walnut chocolate pie 10.00
Biscuits, peach compote, vanilla ice cream 10.00
No-Bake cheese cake, lemon sauce, mixed berry compote 10.00