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

Lump crab bisque, sherry, fried parsnip, sunflower sprouts

Tempura asparagus, soba noodle salad, carrot vinaigrette, sesame

Hudson Valley foie gras torchon, strawberry pink peppercorn preserves, toasted brioche

Lump crab cake, guajillo remoulade, salsa verde

Grilled octopus, black garlic hummus, aubergine chutney, barbeque spiced chick peas

Miso grilled beef tenderloin, parsnip puree, chili garlic bok choy

Confit duck, white bean & mushroom ragout, herb crumb

Entrée

Pan seared barramundi, cannelloni beans, braised fennel, herbed crumb

 Seared sea scallops, fregola sarda, salsify, trumpet mushrooms, parsley dill pesto

Gulf shrimp, asparagus risotto, crispy prosciutto, roasted Brussel sprouts

Grilled filet mignon, pave potato, green peppercorn glace, crispy shallots

Grilled veal rib chop, roasted root vegetables, caramelized shallot caper glace

 Grilled lamb rack, barley mushroom pilaf, pumpkin seed romesco

 Duck breast, fingerling potato, lentil relish, rhubarb gastrique

Chicken breast, gnudi, aged provolone, local mushrooms, house bacon

 Berkshire pork chop, potato croquette, apple bourbon jus, pickled mustard seed

 Updated February 14, 2020