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first

Steak Tartare tenderloin carpaccio and ketjap manis				17
Baby Lettuce Mélange marinated jicama, avocado and hearts of palm				16
Truffled Butternut Squash Potage chestnuts and pumpkin seeds				16
Risotto mushroom fricassée				21
Crab and Celery Root Fleurettes clam - herb brot				18
Bibb, Fennel and Pepper Salad pickled squash and poppy seed vinaigrette				16

second

Islesford Lobster and Corn Ravioli potatoes and thyme				30
Grilled Branzino and Langoustines leeks, sunchokes and pinot noir reduction				28
Coconut Crusted Black Bass tamarind and kaffir lime				29
Seared Duckling spaetzle, red cabbage and spiced cranberry glaze				33
Rabbit and Foie Gras Stew chanterelles, bacon and apples				33
Braised Short Rib of Beef soft grits and meaux mustard				32
Lamb Roulade fingerlings, cauliflower and red curry				30

fall prix fixe

$39

Quail, Foie Gras and Beet Salad mâche and walnuts
Roasted Pork Loin and Crisped Belly sauerkraut and champagne emulsion
Baked Apple cider - cinnamon anglaise

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