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