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First Course
Market Salad 11
Pomegranate Vinaigrette
Grilled Pears, Toasted Pumpkinseeds
Pumpkinseed, Lemon Cured Salmon 14
Brown Butter Honey, Sage Crème Fraiche
Goat Cheese Salad 13
Arugula, Apples, Candied Pecans, Pickled Shallot Vinaigrette
Daily Soup 9
Sambal Chili & Grilled Shrimp 15
Chipotle & Lime Sour Cream, Jicama and Radish Slaw
Seared Hudson Valley Foie Gras 22
Wightman’s Farm Honey Crisp Apples,
Applejack and Raisin Puree, Apple Cider Gastrique
Seared Day Boat Scallops 16
Melted Leeks and Red Wine Braised Cabbage, Bacon Vinaigrette
Entrées
Duck Breast 34
Duck Confit & Cipollini Onion Tart
House-Preserved Blackberry Ginger Reduction
Seared Red Drum 34
Parmesan Red Lentils, Kalamata Olive Tapenade, Smoked Tomato and Mustard Seed Vinaigrette
Wild Mushroom Risotto 23
Scottish Salmon 30
Fennel Puree, Fingerling Potatoes, Beet
and Sherry Vinaigrette
Grass-Fed NY Strip Steak 36
Aztec Sauce, Cornbread, Styrian Pumpkinseed Oil
Trio of Pork 35
Pastrami Cured Pork Loin, Mustard Cured Pork Belly, Guinness,
Pork and Chanterelle Mushroom Stew
Organic Giannone Farms Chicken 26
Pumpkinseed & Goat Cheese Bread Pudding
Trumpet Royale Mushrooms, Carrot Puree
Spiced Poultry Jus
Wood Burning Grill
Choice of Sauces: Horseradish,
Cabernet Reduction, Blue Cheese,
Apple Jack Spiked Cinnamon Apple,
Wild Mushroom Bordelaise
Filet Mignon 9oz. 32
Wild Boar Chop 39
Berkshire Pork Porterhouse 27
Cowboy Steak 20oz. 42
Veal Porterhouse 16oz. 35
Grass Fed Strip Steak 16 oz. 39
Grass Fed Flat Iron Steak 8oz. 27
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