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
Braised veal & mushroom soup, local mushrooms, basil 12.00
BBQ gulf shrimp, grilled romaine, black garlic Caesar dressing, croutons 14.00
Chicken fried veal sweetbreads, beet carpaccio, Cajun remoulade, pea tendrils 17.00
Grilled octopus salad, roasted carrot humus, coriander sausage, crispy shallots, cilantro 16.00
Foie gras torchon, duck breast pastrami, duck sausage, mustard seed, pickled shallots 19.00
Salmon belly bacon, ginger maple, crispy Brussel sprouts, pumpkin seeds 13.00
Salad
Spring mix salad, fried malanga, mung beans
Choice of (orange miso, creamy tarragon, strawberry-herb balsamic)
Entrée
Royal Tide salmon, white beans, romesco sauce, crispy Brussel sprouts 31.00
Seared sea scallops, butternut squash puree, farro pilaf, bacon jam 36.00
Berkshire pork rib rack chop, potato croquette, gooseberry salsa 35.00
Lamb rack, sausage and celery root cous cous , trumpet mushrooms, black garlic glace 45.00
Duck breast, confit fingerlings, sweet pepper chutney, blueberry gastrique 34.00
Filet mignon, Chantilly potato, horseradish grain mustard jus, crispy shallots 49.00
Free range chicken breast, squash alfredo, gemelli, primordia mushrooms, prosciutto 30.00