Please note, our menu changes daily and the following is only meant as an example of our pricing and selection. We update our online menu weekly so the offerings on the day of your visit may differ slightly.
L I G H T E R F A R E
s o u p o f t h e d a y 8.5
w i n t e r e n d i v e s a l a d 10
frisée, blood oranges, endive, shaved fennel, spiced croutons, citrus vinaigrette
p i c k l e d b e e t & w i n t e r v e g e t a b l e s a l a d 10
chiogga & local baby beets, baby greens, radishes, turnips, chèvre, horseradish-golden beet vinaigrette
h o u s e - m a d e c h a r c u t e r i e 18
tesa, san daniele-style prosciutto, paté grand-mère, duck proscuitto, coppa, mortadella, mostarda, toast points
c h i c k e n l i v e r s t u f f e d d a t e s 12
chicken liver mousse, bacon, baby arugula, vin cotto
c r i s p y l a m b c o n f i t 16
eggplant chips, baby komatsuna, apricot verjus, black olive dust
h a n d - m a d e p a p p a r d e l l e 14
braised duck ragú, rosemary, parmigiano reggiano
l o c a l w i l d m u s h r o o m v o l - a u - v e n t 13
creamy procini ragoût, chervil
h a n d - m a d e t a g l i a t e l l e 16
butter-poached shrimp, house-made pancetta, green meadow farm chili pepper, parmigiano reggiano
h a n d - m a d e r i c o t t a g n u d i 14
brown butter, sage, butternut squash
h o u s e - s m o k e d o r g a n i c s a l m o n 14
chive coulis, crème fraîche, baby sorrel, crispy shallots
g r i l l e d v i k i n g v i l l a g e s e a s c a l l o p s 14
roasted brussels sprouts, preserved lemon, lemon thyme butter, baby cilantro
½ d o z e n e a s t c o a s t b e a u s o l i e l o y s t e r s o n t h e h a l f s h e l l 18
champagen moignonette, fresh horseradish
D I N N E R
p a n - s e a r e d b r i t i s h c o l u m b i a c h i n o o k s a l m o n 28
truffled celery root ragoût, leeks, turnips, truffle butter, black trumpet mushroom vinaigrette, truffle parmesan filo crisp
p a n - r o a s t e d l i n e - c a u g h t f l u k e 28
house-made brandade, marinated roasted peppers, lemon-roasted garlic fish fumet
w h o l e - r o a s t e d b r a n z i n o 32
cumin-scented carrots, morooccan black olives, harissa, mint, preserved lemon
s e a r e d v i k i n g v i l l a g e s e a s c a l l o p s 28
braised tarbais bean with house-made tesa, apple-fennel-horseradish salad
l o c a l p u m p k i n r i s o t t o 19
lroasted chestnuts, young mizuna, parmigiano reggiano
g r e e n m e a d o w f a r m c a p o n b a l l o t i n e 28
glazed purple-top turnips, baby carrots, brioche, pistachios, frisee
h o u s e - s m o k e d d u c k b r e a s t 28
salsify, pickled local seckel pears, cassis mustard, duck jus
g r i l l e d p i n e l a n d f a r m n e w y o r k s t r i p s t e a k 38
red wine reduction, mustard greens, potato puree, oyster and shiitake mushrooms
g r i l l e d s m o k e d p o r k c h o p 26
radish "kraut" with caramelized onions & bacon, crispy potato pancake, local apple mostarda, pork jus
S I D E S 4.5
toasted quinoa with roasted peppers & parsley •
spicy braised greens • roasted fingerling potatoes •
baby arugula with rosemary shoestring potatoes •
sautéed broccoli with garlic & red pepper
