Dinner Menu

-Appetizers-

Soup du Jour

-8-

Oysters on the Half Shell
Red Wine Vinegar Mignonette, Ask Your server for Tonight’s Selection

-2.50 Each-

Ahi Tuna Tartare
Asian Vinaigrette, Quick Pickled Cucumber, Wasabi cream  & Crispy Rice Chips

-15-

Duck Liver Pâté
Whole grain Mustard, Red Onion Jam, Cornichons & Crostini

-14-

Maine Mussels
Smoked Onion & Tomato Saffron Broth

-13-

Escargots
Garlic, Butter, Fresh Herbs, Puff Pastry & a touch of cream

-13-

Panko Crusted Heart of Palm Cake
Vegetarian Version of the Classic Crab Cake, with Spicy Remoulade

-12-

-Salads-

Garden
Organic Mixed Greens, Feta Cheese, Wilted Carrots, Pistachios
& Raspberry Vinaigrette

-8-

 

  Caesar
Romaine Lettuce, Warm Duck Confit, Croutons
& House-Made Caesar Dressing

-10-

 

-Entrees-

Pan Seared Rainbow Trout
Mushroom-Saffron Risotto, Cipollini Onions
&  Wild Mushroom Butter

-28-

Moroccan Grilled Salmon
Basmati Rice, Asparagus, &
Spiced Yogurt Sauce

-28-

House Made Potato Gnocchi
Confit Tomatoes,  Arugula, Fresh Mint & Local Parish Hill Cheese
-23-
Add House-Made Lamb  Sausage -26-

Roasted Statler Chicken
Crispy New Potatoes, French Green Beans &
Nicoise Olives, Meyer Lemon and Sage Pan Jus

-28-

Long Island Duck Breast
Yellow Split Peas, French Green Beans &
Sweet & Sour Cherry Reduction

-29-

Pan Seared Filet of Beef
or

Prime Cut Grilled Ribeye
Truffle Mashed Potatoes, Broccoli Rabe  & Choice of Sauce:
Tomato Truffle Butter, Blue Cheese Herb Butter, or
Veal Demi Glace

-35-

-Sides-

Truffle Mashed Potatoes
Duck Fat Frites
Mushroom-Saffron Risotto
Fried Brussels Sprouts

-6-

-Chef Zachary Corbin-
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food- borne illness, especially if you have certain medical conditions