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

Pumpkin lump crab chowder, house-smoked bacon, Yukon potato

Veal kafta, Moroccan spiced tomato sauce, marinated cucumber

Hudson Valley foie gras, toasted brioche, mustard seed, blackberry jam

Escargots, Primordia mushrooms, green beans, fennel

 Grilled octopus, roasted mushroom salad, butternut squash, green onion rémoulade

Beef tenderloin tail, fried brussels, stilton, pomegranate

Chicken fried sweetbreads, cheddar grits, sunflower sprouts

Entrée

Chilean sea bass, chorizo, confit potato, chimichurri

Sea scallops, beluga lentils, butternut squash, trumpet mushrooms, herb crumb

 Gulf shrimp, lobster, asparagus risotto, house bacon, roasted Brussel sprouts

Grilled filet mignon, Chantilly potato, stilton blue cheese, smoked onion glace

Braised veal cheeks, white bean ragout, celery root, snow peas

Lamb rack, fregola sarda, fennel, pearl onion, mint-hazelnut pesto

Duck breast, fingerling potato, lentil relish, tart cherry-rhubarb gastrique

Chicken breast, goat cheese ravioli, local mushrooms, roasted beets, pickled mustard seeds

BBQ spiced Berkshire pork rib chop, compressed green apple, pomegranate, cider jus

 Updated January 08, 2020