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:



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


Spring mix salad, fried malanga, mung beans

Choice of (orange miso, creamy tarragon, strawberry-herb balsamic)


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

Updated October 23, 2020