February menu- March menu begins the first Tuesday in March.
Just Getting Started
Minted Lamb Croquettes, served with bay leaf veal reduction, French green lentils and butter-poached baby carrots.
Coconut-Almond Crusted Goat Cheese, served over sweet chili red cabbage with house-made rice crackers. §§
Artisan Cheeses with fresh and dried fruits, Spanish chorizo, nuts and olive oil torta. §§
Duck Liver Mousse with whiskey gelée and hazelnuts. Served with griddled toasts.
Lobster, Corn and Scallion Bread Pudding, served with Parmesan cream sauce.
cup 4.5 bowl 7.5
Greenery and Other Salads
Mixed Green Salad with heirloom cherry tomatoes, shaved red onion and your choice of dressing~Balsamic Vinaigrette §§ Mustard Oil Vinaigrette §§ Apple Vinaigrette §§ Tahini-orange Dressing§§
Heart of Hearts~ hearts of artichoke, hearts of palm and hearts of Romaine. Served chilled with orange peel and mustard oil vinaigrette. §§
Or served hot with thinly sliced beef heart in a sauce Romescu.
Roasted and Chilled Baby Carrots, butter lettuce and mint with tahini-orange dressing, micro anise and pomegranate seeds. §§
Warm Brown Rice Salad with carrot, celery root and pork belly, a beet-pickled egg and haricots verts. Tossed in an apple vinaigrette and served over Swiss chard and Belgian endive. §§
Next to Your Dinner
Fried Artichoke Hearts and Potatoes with olives and chimichurri sauce. §§
Parmesan Creamed Leeks. §§
Roasted Cara Cara, Marcona almonds and haricots verts. §§
Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
House-Smoked Ruby Trout with cucumbers, green apples and goat cheese, pressed on focaccia. Served with mixed greens.
Braised Pork and Roasted Cauliflower with turmeric-ajwain aioli, chickpeas, raisins and spinach. Served on a French roll with mixed greens.
The Main Thing
Braised Short Ribs of Beef with Logan Turnpike Mill white grits, baked Parmesan creamed leeks, seasonal greens and a fried farm egg. §§
Grilled Sushi-grade Ahi Tuna with roasted turnips and kabocha squash, pickled cherries and wakame. Served with a rice crepe. * §§
Boar Ragout over house-made papparedelle with garden kale and oven-cured tomatoes. Garnished with frico and white anchovy.
Savory Mustard Cake with braised celery, smoked cream cheese frosting, radishes, and mustard oil. Garnished with blueberry preserves.
Coq au Vin~ Chicken braised in red wine with bacon, mushrooms and onions. Served with roasted potatoes and haricots verts.
Seared Pork Chop with warm beet relish, kumquat marmalade and crumbled pumpernickel toasts. Served with sautéed broccolini. * §§
Half a Sautéed Maine Lobster with pear and horseradish fritters, crème fraiche and English peas. Pear liqueur sauce.
Shortbread layered with star anise crémeux, caramel and pear.
Exploradora~ Girl Scout Cookie Shortbread Crust with cayenne caramel custard, salted chocolate ganache and smoked paprika. Candied hazelnut garnish.
Banana Crumble with whipped cream.
Dark Chocolate and Crystallized Ginger Tart with coffee-glazed almonds.
Ice Cream We Made Here §§
Chocolate Truffle Cookies
§§ items marked with this symbol can be prepared gluten-free
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.