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

Parsnip soup, Maine lobster, pickled mushrooms, toasted pepitas   

Lump crab cake, bacon rémoulade, frisée, lardons, brioche croutons   

Grilled octopus, fingerlings, fried shishito, roasted garlic basil aioli    

Panned quail, biscuits, blueberry jam, white coriander scented sausage gravy    

Lamb shank ragout, bucatini, grana podano   

 Halibut crudo, pickled beets, pea tendrils, fried shallots  

 Char grilled Gulf shrimp, bok choy kimchi, hoisin sauce    

Assorted cheese slate   

Entrée

 Atlantic halibut, coconut rice, green papaya & jicama slaw, orange ginger emulsion  

 Maine lobster tails, sea scallops & shrimp, campanelle, turnip green pesto   

Pan seared sea scallops, carrot risotto, English peas, chive  

Grilled New York strip steak, French lentil, white royal trumpets, balsamic brown butter   

Rack of lamb, eggplant stew, celery root, red pepper jam    

 Panko crusted veal tenderloin medallions, herb spaetzle, shiitake, sous vide egg  

 Pan roasted duck breast, potato galette, Anjou pear & fig agrodulce  

Free range chicken breast, mushroom ricotta ravioli, maitake, arugula 

Berkshire pork rib rack chop, chantilly potatoes, hakurei turnips, mustard ale vinaigrette   

Updated April 13, 2019