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

Roasted butternut squash soup, spicy caramel, toasted pepitas   

Boneless beef short rib, carrot ditalini, roasted Brussels sprouts, pomegranate  

Poached mussels, octopus, basil tomato sauce    

Pecan crusted duck tenders, fennel & pea tendril salad, pecorino dressing  

Braised pork cheeks, truffle scented parsnip puree, pickled vegetables    

 Seared Hudson Valley foie gras, brioche, blackberry compote   

Fried oysters, zucchini & oregano salad 

 International cheese slate    

Entrée

Grilled swordfish, coconut rice, crispy shiitake, orange ginger emulsion  

Maine lobster tails, scallop, shrimp, campanelle, chorizo sausage, soy ginger cream   

 Pan seared sea scallops, ricotta gnudi, asparagus puree, house smoked bacon   

 Filet mignon, French lentil relish, mixed mushrooms, balsamic brown butter sauce    

Rack of lamb, eggplant stew, crispy white beans, red pepper jam    

Coffee dusted buffalo strip steak, smashed yams, caramelized Jack Daniel onions  

Five spice duck breast, Himalayan red rice, soy gastrique    

Free range chicken breast, chive chantilly potato, Brussel slaw, mustard ale vinaigrette   

Berkshire pork rib rack chop, whole grain mustard spaetzle, braised red cabbage   

Updated January 19, 2019