Starters & Salads
Tuna Tartare**
Cucumber ribbon, orange and ginger glazed crispy rock shrimp,
olive oil
Grilled Squid and Octopus
Vinaigrette of chickpeas, tomatoes, toasted garlic, parsley
Beef Carpaccio**
Crisp Roquefort polenta, shaved Parmesan, balsamic Cipollini
onions
Crispy Crab Dumplings
Potato gnocchi dough, silky black bean puree, avocado salad
Boston Bibb Salad
Shaved white onions, toasted walnut dressing, Maytag blue cheese
Greek Style Romaine Salad
Tomatoes, cucumber, mixed olives, oregano, and phyllo wrapped
triangle
Sweet Potato Tart
Spicy Capicola, mascarpone cheese, cider reduction
Large Bowl of Prince Edward Island Mussels
White wine, garlic, crème fraiche, whole grain mustard,
fried croutons
Belgian Endive and Radicchio Salad
Red seedless grapes, honeyed walnuts, Manchego cheese, ver jus,
Three Bean Minestrone
Chicken and Artichoke meatballs, shaved Parmigiano Reggiano
Hand-Crafted Pastas and Risotto
Little Dumplings of Goat
Cheese
Black olive pasta, fresh yellow tomato ragu
Butternut Squash Tortelli
Brown butter-sage sauce, Parmigiano Reggiano
Mushroom Mezzalunas
Red wine- tomato braised veal breast, roasted garlic cream.
drunken Pecorino
Braised Lamb Shank
Off the bone, egg pappardelle, Calabrese peppers, feta cream
Seafood
Wood Grilled Sea Bass
Horseradish potatoes, bacony haricot verts, chilled lobster,
fennel watercress salad
Crab Crusted Halibut
Cauliflower potatoes, Parisienne zucchini and yellow squash,
orange musto
Seared Jumbo Sea Scallops
Parsnip puree, sautéed chanterelle mushrooms, Pancetta,
shaved chestnut-micro greens salad
Grilled Swordfish
Root vegetable Caponata, roasted pepper salad, lemon-oregano
jam, toasted garlic crostini
Meat
Meat
Pork Loin Chop
Roasted Acorn squash, Brussels sprouts, Gorgonzola-walnut butter
Wood Grilled Beef Sirloin
Garlicky spinach, Tuscan style bruschetta, fresh peas, caramelized
onions, smoked Virginia ham, Roquefort blue cheese cream, sweet-and-sour
Shiitake mushroom glaze
Spit Roasted Chicken
Red Bliss Potato cake, roasted red onion, green beans, chicken
jus
Pressed Beef Short Ribs
Potato gnocchi, horseradish cream, shaved radish salad, toasted
garlic Gremolata
Duck Two Ways
Seared breast and confit leg, buttery cabbage, creamy maple
polenta, apple butter, duck jus
Sides
| Green Beans |
| Bacony Haricot Verts |
Garlicky Spinach |
Parmesan Frites |
Desserts
| Gooey Falling Chocolate
Cake
A molten dark & semi-sweet chocolate cake
with raspberry coulis and vanilla ice cream |
Chocolate Cream Tart
served with Macadamia nuts, malted milk chocolate ice cream & a
chocolate tuile
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| Lemon Meringue Tart
with Raspberry Sorbet, Lemon Coulis &
a Candied Lemon Chip
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"A Sweet Ending"
a selection of cookies and chocolates
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| Hazelnut Semi-Freddo
served
with chocolate cookies, espresso Anglaise & a rich chocolate sauce
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Olives Classic Vanilla
Bean Souffle
The classic served with vanilla ice cream and creme Anglaise
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| Passion Fruit
Caramelized kumquats, coconut tuiles & dried pineapple fruit
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Selection of Ice Creams & Sorbets
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TAZO Teas
| WILD SWEET ORANGE
A caffeine free blend of sweet citrus, herbs,
and orange essence
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CALM
A caffeine free blend of
chamomile and other relaxing herbs
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| EARL GREY
An aromatic blend of select black teas and
natural bergamot essence
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GREEN GINGER
Soothng blend of green tea,
ginger and pear |
| REFRESH
A caffeine free yet invigorating blend
of mint and rare botanicals |
CHAI
Organic spiced black tea laced
with hints of honey |
| Dessert Wines |
97 Kracher Cuvee Beerenauslese, Austria
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Glass
1/2 Bottle |
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| 97 Maculan Torcolato |
Glass
1/2 Bottle |
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| 82 Rivesaltes Rancio, Grande Reserve, Rousillon |
Glass
Bottle |
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| 98 Marco Negri Moscato d’ Asti, Italy |
Glass
Bottle |
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| 95 Rubini Piccolit, Friuli |
1/2 Bottle |
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| 94 Kracher Beerenauslese, Grand Cuvee, Austria |
1/2 Bottle |
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| 96 Far Niente Dolce, California |
1/2 Bottle |
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| 93 Royal Tokaji, Bojita, Essencia |
Bottle |
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| 79 Raymond Lafon, Sauternes |
Bottle |
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| 90 Chateau d'Yquem, Sauternes |
Bottle |
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| Cognac & Armagnac |
| Daron Calvados Pays d’Auge |
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Martell VSOP |
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| Chat. Du Breuil Calvados Pays d’Auge |
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Martell Cordon Bleu |
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| Cles de Ducs Armagnac |
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Remy Martin Extra |
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| Courvoisier XO |
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Remy Martin VSOP |
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| Delamain XO “Pale & Dry” |
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Remy Martin XO |
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| Hennessy VS |
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Remy Martin, Louis XIII |
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| Hine Antique |
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| Single Malt Scotch |
| Dalmore 12yr. |
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Glenfiddich Reserve 12yr |
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| Dalwhinnie 15yr. |
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Glenlivet 12yr. |
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| Lagavulin 16 yr. |
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Glenlivet 18yr. |
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| Laphroiag 10yr. |
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Glenmorangie 10yr. |
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| Macallan 12yr. |
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Glenmorangie Port Wood |
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| Macallan 15yr. |
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Glenmorangie 18yr. |
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| Macallan 25yr. |
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Glengoyne 17yr. |
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| Oban 14yr. |
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Glenrothes 11yr. |
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| Springbank 10yr. |
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Cadenhead Aberfeldy 18yr. |
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| Eau de Vie |
| Akvavit (Aalborg) |
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Kirsch (Trimbach) |
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| Mirabelle (Trimbach) |
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Poire William (Trimbach) |
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| Ciliege. (J. Poli) |
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Lamponi (J. Poli) |
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| Pere (J.Poli) |
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Moscato (J. Poli) |
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| Grappa |
| Ceretto Zonchera |
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Vespaiolo (J. Poli) |
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| Cabernet (J. Poli)Torcolato (J. Poli) |
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Viognier (Germain Robin)Zinfandel (Germain Robin) |
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| Grappa di Sassicaia |
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Zinfandel (Germain Robin) |
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| Graham’s Six Grapes |
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86 Taylor Fladgate Vintage, Quinta de Vargellas
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| Merlot (J. Poli) |
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94 Churchill Vintage, Lustau Los Arcos, Dry Amontillado
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| Port |
| Fonseca 10 year Tawny |
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| Sandeman 20 yr. Tawny |
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| Lustau Capataz Andres, Deluxe Cream |
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| Lustau Papirusa, Light, Manzanilla |
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Todd
English
Chef/Owner
| Robert DeCoste
Executive Chef |
Adam Harman
General Manager |
Michael Odom
Chef de Cuisine |
Matt Haimbauer
Sous Chef
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