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

Chilled red beet soup, caraway crème, toasted pumpkin seeds   

Tempura shrimp, corn salsa, breakfast radish   

Gemelli, hot Italian sausage, char roasted artichokes, broccolini, grana podano crème   

Char grilled octopus, fingerling potato, capers, roasted hakurei, lemon vinaigrette    

Foie gras, brioche, cranberry gastrique   

72 hour boneless beef short rib, goat cheese ravioli, root vegetable puree  

Lamb belly & sweet breads, apricot sauce   

Roasted lump crab cake, cucumber salad 

International cheese plate    

Entrée

Atlantic halibut, red rice, ramp pesto, avocado & celery salad    

Soft shell crabs, quinoa, marinated grape tomatoes, garlic butter sauce   

Lobster, sea scallops, shrimp, bucatini, zucchini, brodo   

Grilled ribeye filet, pave potato, pompom mushrooms, hazelnut romesco    

Rack of lamb, eggplant stew, crispy chick peas, spiced carrot sauce    

Veal strip steak, cottage fries, charred ramp dressing, pickled mushroom salad   

Five spice duck breast, salsify hash, compressed Asian pear, sauce gastrique   

Free range chicken, toasted orzo pilaf, local mushrooms, black garlic sauce     

Berkshire pork rib rack chop, white bean stew, bacon & mustard dressing    

 Updated June, 01 2018